The Jemseg potato variety, developed by Agriculture and Agri-Food Canada and released in 1995, is a mid-season potato known for its high yield and excellent culinary qualities. These oval to oblong tubers has smooth, light yellow to tan skin and white to creamy white flesh. With a firm and slightly waxy texture, Jemseg potatoes are ideal for boiling, roasting, baking, mashing, and steaming.
They exhibit good resistance to diseases such as late blight and common scab and are tolerant of potato cyst nematodes. This variety thrives in well-drained, fertile soil and requires consistent moisture, making it a reliable choice for both home gardeners and commercial growers.
Tuber Characteristics
- Shape: Oval to oblong
- Skin Texture: Smooth
- Skin Color: Light yellow to tan
- Flesh Color: White to creamy white
- Texture: Firm and slightly waxy
- Size: Medium to large-sized tubers, uniform in size
- Eyes: Shallow eyes, making peeling easier
Resistances
- Resistance to potato virus X: Low
- Resistance to potato virus YN: High
- Resistance to potato leaf roll virus: Very low
- Resistance to late blight on tubers: High
- Resistance to late blight on foliage: High
- Resistance to dry rot (Fusarium spp.): Low
- Resistance to common scab (Streptomyces scabies): Medium
