Capiro potatoes have a uniform size and are oblong to cylindrical in shape with a slightly flattened appearance. The semi-smooth skin is thin, brown, and firm with a few shallow eyes scattered across the surface.
Underneath the surface, the flesh is dense, aqueous, and crisp with a cream-colored to pale yellow hue. When cooked, Capiro potatoes have a starchy consistency creating a fluffy and smooth texture and develop a mild, earthy flavor.
- Shape: Capiro potatoes are generally round to oval in shape, with a smooth surface.
- Skin Color: The skin of Capiro potatoes is typically yellow, though it can vary slightly depending on growing conditions.
- Flesh Color: The flesh of Capiro potatoes is usually light yellow in color, with a creamy texture.
- Texture: Capiro potatoes have a moderately starchy texture, making them versatile for various cooking methods.
- Cooking Qualities: They are particularly well-suited for making fries due to their high dry matter content, which results in crispier fries.
- Disease Resistance: Capiro potatoes are known for their resistance to diseases like late blight, a common potato disease caused by a fungus-like organism.
- Yield Potential: Under favorable growing conditions, Capiro potatoes have the potential to produce high yields, making them economically viable for farmers.
- Storage: They tend to store well, maintaining their quality for a reasonable period under proper storage conditions.
- Adaptability: Capiro potatoes are adapted to various growing environments, though they may perform best in specific soil types and climates.
- Market Demand: Depending on local preferences and market demands, the popularity of Capiro potatoes can vary, but they are generally valued for their cooking qualities and disease resistance.
