The Norman (also known as Agria Norman) potato variety has smooth yellow to light brown skin and yellow flesh, with a round to oval shape. It’s versatile for cooking, suitable for boiling, mashing, and roasting due to its good texture and mild flavor.
Known for moderate to good resistance to diseases like late blight and scab, Norman grows well in various soil types, especially well-drained ones, making it a reliable choice across climates.
- Very suitable for early harvest
- Flexibility to process from field and storage
- Very suitable for early harvest
- Consistent high dry matter content
Tuber Characteristics
- Shape: round to oval, with a uniform shape ideal for various cooking and processing needs.
- Skin Texture: Smooth skin, which is easy to clean and generally free of deep eyes, making it visually appealing and suitable for commercial sale.
- Skin Color: Yellow to light brown, giving it a classic appearance.
- Flesh Color: Yellow or pale-yellow flesh, which often has a creamy, appealing look when cooked.
- Size: Tubers are generally medium to large, offering consistent sizing that is advantageous for uniform cooking.
- Texture: Firm and smooth, with a fine-grained structure that holds well in cooking, particularly for boiling, mashing, and roasting.
Resistance & Disease Susceptibility
Potato Cyst Nematode (PCN) Resistance
- Ro1/4: Resistant
- Ro2/3: Resistant
- Pa2: Resistant
- Pa3: Resistant
Wart Disease Resistance
- F1: Score 8 (Resistant)
- F2: Score 10 (Highly resistant)
Other Disease Susceptibility
(Values represent susceptibility percentages—higher numbers indicate greater susceptibility.)
- Foliage Blight (Late Blight): 68%
- Tuber Blight: 60%
- Alternaria (Early Blight): 90%
- Common Scab: 80%
- Powdery Scab: 16% (relatively low susceptibility)
- Spraing: 60%
- PVY (Potato virus Y): 88%
- Yntn (Tuber Necrosis): 99%
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Norman – a high-yielding crisping potato with strong PCN and wart resistance, smooth yellow tubers, high dry matter, and excellent storage performance.
