The Amanda potato variety is a versatile cultivar suitable for multiple uses, including French fries, starch extraction, and dehydrated potato products. It produces tubers with light yellow flesh and combines excellent processing qualities with broad adaptability, making it valuable for both industrial and fresh market applications.
- light yellow flesh colour
- resistant to Ro 1, 4 and Pa 2, 3
- high yields even on pallida-infected locations
- medium starch content
- rapid juvenile development
- good resistance to blackleg, second growth and damage
- multi-purpose variety: flakes, fries, table
Tuber Characteristics
- Tuber shape: Oval
- Flesh color: Light yellow
- Eye depth: Shallow
- Skin color: Yellow
- Skin characteristic: Netted
Yield and Quality
- Market outlet: Dehydrated potato products
- Yield: Medium, High
- Share oversize: Low
- Share undersize: Medium
- Cooking type: Mealy cooking
- After cooking discoloration: Low
- Discoloration raw: Very low, Low
- Dry matter content: Medium
