The seed potato Dore is a very early potato with a good consumption quality when used early. It is a floury potato when boiled. This potato can also be baked after cooking. The foliage is susceptible to phytophthora. The size of these seed potatoes is 28/35 mm.
- Appearance: Dore potatoes have a smooth, light brown skin and a round to oval shape. The skin texture is generally uniform.
- Flesh: The flesh of Dore potatoes is creamy yellow in color, with a smooth texture.
- Flavor: They are known for their excellent flavor, which is slightly sweet and buttery.
- Cooking: Dore potatoes are versatile in the kitchen and can be used for various cooking methods, including boiling, baking, frying, and mashing. They hold their shape well when cooked.
- Yield: They typically have good to high yields, providing a plentiful harvest for growers.
- Disease Resistance: Dore potatoes have moderate resistance to common potato diseases, which helps maintain their health and productivity in the field.
- Adaptability: They are well-adapted to a wide range of growing conditions, making them suitable for cultivation in various climates and soil types.
