Vermont is a very early-maturing starch potato variety developed in the Netherlands for high early starch yields and efficient processing. It produces large, round, light yellow tubers with firm texture and a starch content of about 20%. The variety shows rapid emergence, early tuber formation, and strong foliage cover, making it ideal for early harvesting.
Main Characteristics:
- Type: Early starch variety Tuber shape / skin: Large, round, light yellow
- Starch content: ~20.1%
- Maturity: Very early
- Yield: High early yield
- Resistance: AM (Ro1–Ro5, Pa2, Pa3) – resistant; Wart disease 1, 2, 6, 18 – resistant; 8 – slightly susceptible; 38 – susceptible
- Disease tolerance: Scab – low susceptible; Phytophthora – moderate; Viruses – low susceptible
- Soil / climate: Suited to sandy soils, drought-tolerant
- Storage: Good dormancy, low sprouting tendency
- Fertilization: ~220–230 kg N/ha (normal P, K)
