The variety belongs to culinary type B. The tuber flesh remains firm after cooking and does not crumble, making the potato suitable for a wide range of culinary uses, including frying and preparing various dishes from potato dough.
The variety is classified as susceptible to fungal and bacterial diseases, in particular to the pathogens of late blight of leaves and tubers, as well as common scab.
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Countries of admission
1 jurisdiction
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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