UKAMA

Ukama is an early, slightly floury potato variety. The tubers are long oval, thick and have a smooth light yellow skin. Ukama is very resistant to wart disease. Its floury consistency and thick tubers make it ideal for chips and crisps.

Characteristics
 

• Maturity: early
• Tubers: long oval, thick, uniform, flat-eyed
• Flesh color: light yellow
• Skin: light yellow and smooth
• Yield: sufficient to good
• Germ: weak red-purple with green tips between the lenticels, moderately strong pubescence
• Flower: rare, colour red-purple
• Herb: stem erect, good ground cover
• Late blight: very sensitive
• Tuber rot: not very sensitive
• Potato scab: medium resistant
• Black-leggedness: not very sensitive
• Potato cancer: resistant
• Nematodes: resistant (Gl. Rostochiensis 1), sensitive (others)
• Virus Yn: low sensitive
• Dormancy: short to medium
• Cooking type: Cooking type BC, slightly floury variety, little blackening after cooking
• Usage: French fries, chips