The Java potato variety is a type of potato cultivated in Indonesia, particularly on the island of Java. This variety is known for its adaptability to the tropical climate of the region and its importance as a staple food crop.
- Shape and Size: Java potatoes typically have an elongated shape with a medium to large size.
- Skin Color: The skin of Java potatoes is usually light to medium brown, sometimes with patches of red or purple.
- Flesh Color: The flesh of Java potatoes is typically creamy white.
- Texture: They have a firm and waxy texture when cooked, making them suitable for boiling and frying.
- Eye Depth: Java potatoes usually have shallow to medium-depth eyes on the surface.
- Starch Content: They have a low to moderate starch content, which makes them suitable for boiling and roasting.
- Tuber Set: Java potatoes generally have a good tuber set, meaning they produce multiple tubers per plant, contributing to their yield.
- Tuber Quality: The tubers are firm and hold their shape well after cooking, making them suitable for various culinary uses.
