The new potato season has started, and PotatoEurope was held in Belgium in September. The large potato event takes place in one of the four core countries of potato production every four years. We asked a number of potato companies for new varieties or a potato that’s getting extra attention this season.
Variety for organic cultivation now also conventional
Triplo was initially developed for the cultivation in Northwest Europe, but most of the seedlings now go to countries like Spain, Syria and Turkey. Henk Feddes of Stet Holland: “Triplo started as a variety with potential for organic cultivation thanks to its resistance to phytophthora. Another advantage is that it’s an early variety. The fungus normally spreads later in the season.” He says the Triplo has also gotten a clear position in conventional cultivation in the south of the Netherlands in recent years. The potato is used for both washed small packagings and for early export, and now and then for early processing into fries. The large size can also be used as baked potatoes. Import from Southern Europe is possible from March. The Triplo seedling can be supplied in various classes and sizes, and is available for both conventional and organic growers.
New resistant potato variety
For the cultivation of organic potato varieties, resistance is of great importance. Carel Bouma of Bouma biologisch poot- en plantgoed says phytophthora-resistant varieties have become very popular in recent years. One of the new varieties is Carolus, cultivated by Agrico Research. Carolus is not only resistant, the variety is also bicoloured, having red blushes on a yellow skin. The potato is quite floury and has a distinct flavour. The variety is also suitable for crisps and fries, making Carolus a real all-rounder.
Yellow and red consumption potato
KWS POTATO recently introduced two new consumption varieties, BONNATA KWS and CAMEL. BONNATO KWS is a floury, light yellow fleshy potato, mainly sold in Northwest Europe. The semi-early variety is mainly suitable for production in the north of France and the Southern European countries. CAMEL is a red-skinned potato. The potato has oval tubers, is yellow-fleshed and has a deep red skin. “The variety has a high resistance to nematodes, good storability and a high yield per hectare,” says Roland Peerenboom of KWS.
Keep communicating consumption of potatoes with skin
“It’s still rather unusual in the sector to say that a potato can be eaten with its skin,” says Erik Oggel of C. Meijer. “So we need to keep communicating this, and we also want to encourage the packagers in this.” Erik says that the website for its new Jazzy potato, www.jazzy.eu, shows what the Jazzy stands for, with the main message being: peeling isn’t necessary anymore. Jazzy only needs to be washed, and diced if needed, before cooking, which takes ten to twelve minutes.
Taste of the sun
Colomba is a potato that can be eaten with the skin. “But because of the soft structure, the potato peels easily as well,” says Annemarie Blitterswijk of HZPC. “Characteristic of this variety is the high yield particularly compared to similar varieties in the same.” Another new variety is the Sunita, which means taste of the sun. The potato is versatile thanks to its somewhat floury cooking type. Sunita is an early variety but can be stored until the end of the season. The variety is strong against scab, and has great possibilities for the export in Europe and beyond.