The variety belongs to the early-maturing group. The tubers are oval in shape and large in size; the skin and flesh are light yellow. In terms of culinary use, it belongs to category AB: the potato does not boil down easily and maintains its shape during cooking. The flesh does not darken after cooling.
The starch content is about 13.8%. The variety contains about 1.6% protein and is characterized by an increased level of vitamin C, amounting to 20–24 mg/100 g. The plant shows resistance to potato wart (pathotype D1) and nematodes of types Ro1, Ro3, and Ro4.
Due to its good adaptability to unfavorable conditions, the variety is suitable for use in organic farming. Cultivation is recommended on cultivated sandy loam and light loamy soils.
Sources5
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Countries of admission
2 jurisdictions
Green indicates countries where the variety is listed in the national catalogue and its seeds are authorized for sale. Expired registrations are marked separately: the variety was previously admitted, but sale is no longer permitted.
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