Flavia is an extra-early potato variety with firm flesh when boiled and an excellent taste, classified as culinary type B. It has very attractive, long-oval tubers with smooth yellow skin and yellow flesh. It is resistant to PCN Ro 1, 4 and has high tolerance to common scab, Erwinia, Rhizoctonia, and internal rust spot. Flavia is also resistant to secondary growth, hollow heart, and flesh cracking, making it a reliable choice for both commercial and direct consumer markets.
General Characteristics
- Maturity: Very early
- Plant Type: Intermediate
- Growth Habit: Medium height
- Flower Color: White
- Foliage Development: Rapid
- Number of Tubers: Medium
- Dormancy Period: Short to medium
Tuber Characteristics
- Shape: Long-oval
- Skin Color: Yellow
- Eye Depth: Shallow
- Flesh Color: Yellow
- Appearance: Smooth
Disease & Pest Resistance
- Potato cyst nematodes (PCN): Ro 1, 4
- Black scurf (Rhizoctonia solani): High
- Common scab: High to very high
- Bacterial soft rot (Erwinia spp.): High
- Internal rust spot: High
- Late blight (foliage): Medium
- Late blight (tubers): Medium to high
- Mechanical damage resistance: Medium
- Blackening of flesh: High
- Potato leafroll virus (PLRV): Medium to high
Yield and Quality
- Primary Use: Table consumption, pre-packaging, direct sales
- Yield: Medium to high
- Above-standard yield: Medium to high
- Below-standard yield: Low
- Culinary Type: B (moderately firm, suitable for boiling and frying)
- Discoloration after boiling: Low
- Discoloration when raw: Very low to low
- Dry Matter Content: Medium (14–15%)