| Description Of Varieties Available |
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CAL White
Usage: Fresh market, excellent for baking and French frying.
Features: Produces high yields of large oblong tubers with medium deep eyes and white flesh. Maturity is early to medium, dry matter is medium high. Good resistance to growth cracks, second growth, shatter bruises, hollow heart and heat necrosis. |
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Kennebec
Usage: Good to excellent for boiling, baking, chipping and French frying.
Features: Produces high yields of elliptical to oblong tubers with shallow eyes and white flesh. Maturity is medium, dry matter is high, moderately resistant to late blight, black leg and fusarium dry rot. |
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Russet Burbank
Usage: Good to excellent for boiling, baking, chipping and French frying.
Features: Produces medium to high yields of large, long cylindrical or slightly flattened tubers with numerous shallow eyes and white flesh. Maturity is late to very late. High dry matter, resistant to black leg, moderately resistant to fusarium dry rot and common scab. |
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Russet Norkotah
Usage: Good for baking; poor to moderate for boiling, after cooking some discoloration; poor chipping.
Features: Produces medium yields of long to slightly oblong tubers with numerous shallow eyes and white flesh. Maturity is early to mid season. Low to medium dry matter and good resistance to common scab. |
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Shepody
Usage: Excellent for boiling, baking and French frying, unsuitable for chipping. Good potential for count carton trade and all season processing.
Features: Produces high yields, long tubers with medium deep eyes and white flesh. Maturity is medium late. High dry matter, moderately resistant to early blight, fusarium dry rot and rhizoctonia. |
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Snowden
Usage: Excellent chipping quality from the field and storage; good quality for boiling and baking.
Features: Produces high yields, round to oval, slightly flattened tubers, with medium shallow eyes and white flesh. Maturity is medium late. High dry matter and moderately resistant to common scab. |
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Yukon Gold
Usage: Very good for boiling, baking and French frying, unsuitable for chipping. Retains its yellow flesh colour when cooked.
Features: Produces medium to high yields of oval slightly flattened tubers, with shallow eyes and light yellow flesh. Maturity second early. High dry matter. Highly resistant to PVA, moderately resistant to leaf roll. |
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Atlantic
Usage: Excellent for chipping as well as table stock, low sugar from field.
Features: Produces high yield of short oval tubers with light to heavy scaly net, buff skin, white flesh and shallow eyes. High dry matter. Tolerant to common scab, verticillium wilt, pink eye, Race A of Golden Nematode and PVX, susceptible to hollow heart, late blight, PVY. Midseason maturity. Medium dormancy. |
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Gold Rush
Usage: Good for baking and boiling. Very good for French frying.
Features: Produces high yield of oblong to long tubers with dark brown russetted skin, numerous shallow eyes which are well distributed, white flesh. Mid season maturity. Medium dry matter. Good storability, medium dormancy period. Resistant to common scab, verticillium wilt. |
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Monticello
Usage: Good for chipping as well as table stock.
Features: Produces high yield of round tubers with white skin, white flesh and shallow eyes. High dry matter. Resistant to Golden Nematode and common scab. Susceptible to powdery scab, black spot bruise. Has mid season maturity with medium to long term storability. |
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Red La Soda
Usage: Good for Table stock, boils well, no discoloration.
Features: Produces high yield of oval shape tubers with red skin, white flesh, medium to deep eyes. Low dry matter. Resistant to early blight. Susceptible to late blight, common scab, bacterial wilt, PLRV, PVY, PVX, Verticillium wilt. Midseason maturity. Long dormancy. |
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