Variety Characteristics:
- Maturity - medium late
- Cooking type - B
- Consumption quality - mainly firm cooking, high consumption quality, and low discoloration after cooking, suitability for processing to French fries
- Yield - very high marketable yield, medium to large-sized tubers, uniform grading
- Youth development - rapid
- Dormancy - good dormancy
Tuber characteristics:
- Tuber shape - oval
- Eye depth - shallow
- Flesh color - yellow
- Skin color - yellow
- Skin - smooth - netted
- Number of tubers - medium
Resistances:
- PCN - Ro1, Ro2/3, Ro 4, Ro5
- Potato wart disease - 1, 2 (a), 6 (a)
Sensitivities:
- Common scab - low
- Spraing - low
- Bruising - low
- Mechanical damage - low - medium
All particulars are based on official variety trials and/or their own experience. However, as potatoes are natural products they cannot undertake any liability for these details.