The Toyoshiro potato is a high-yielding Japanese variety, widely cultivated across Japan, particularly in Hokkaido, the country’s major potato-growing region. It is best known as the primary variety for potato chips, valued for its firm texture, bright white flesh, and excellent frying characteristics. The variety's name, "Toyoshiro," reflects its regional association ("Toyo" for Hokkaido) and its white interior ("Shiro"), highlighting its most distinguishing trait.
Tuber Characteristics
- Skin: Thin, smooth, and light yellow to pale brown.
- Flesh: Bright white with a firm, starchy texture.
- Shape: Oval to round, uniform in size, making it ideal for processing.
Agronomic Features
- Cultivation: Extensively grown across Japan, especially in Hokkaido.
- Growth Characteristics: Fast-growing, high-yielding, and adapted to Japan’s temperate climate.
- Disease Resistance: Moderate resistance to common potato diseases but susceptible to late blight in humid conditions.