The Pirol potato is a medium-early variety developed by NORIKA in Germany and introduced around the year 2000. It is derived from the well-known AGRIA variety, inheriting many of its desirable traits. Pirol produces medium-sized, round-oval tubers with shallow eyes, uniform in size, and covered with smooth yellow skin.
The flesh inside is light yellow and floury, giving it a soft texture ideal for many culinary and processing uses. Its dry matter content ranges between 22–24%, with starch levels around 16–18%, which makes it particularly suitable for producing chips and other processed potato products.
In terms of cultivation, Pirol is an early maincrop variety with a medium-to-high yield, producing a good number of evenly sized tubers. Its versatility makes it suitable not only for processing into chips or peeled products but also for home cooking. The floury texture of the tubers makes Pirol ideal for mashing, soups, stews, and general culinary use, providing a soft and creamy texture.
Overall, Pirol combines good agronomic performance, disease resistance, and culinary flexibility, making it a preferred choice for growers and consumers alike.
Characteristics
- Leaf development: Good
- Eye depth: Shallow
- Size of tubers: Medium
- Yield: Medium
- Washable: No
- Flesh colour: Light yellow
- Flesh colour: Light yellow
- Use: Crisps
- Irrigation necessary: No
- Tuber Shape: Short oval
- Skin colour: Yellow
- Protected varieties: Yes
- Dry matter content: High
- Cooking type: Floury cooking
Resistances
- Nematode resistancy: Ro1,Ro3
- Resistance to PLRV (Potato leafroll virus): Medium resistant
- Resistance to virus X: Very resistant
- Resistance to virus Yn: Medium resistant
- Resistance to Late Blight (Leaves): Medium resistant
- Resistance to Late Blight (tubers): Very resistant
- Resistance to internal tuber defects: Very resistant
- Resistance to common scab: Slightly susceptible
- Resistance to virus A: Very resistant
- Resistance to wart disease: Resistant
