In the second half of the year, Peruvian growers will have access to three new potato varieties: ‘CIP-Poderosa Crocante’, ‘CIP-Poderosa Pollera’ (suitable for industrial processing) and ‘CIP-Poderosa Watia’ (suited for baking).
According to ProActivo, the International Potato Center (CIP), Compañía Minera Poderosa, Asociación Pataz, and the National Council of Science, Technology and Technological Innovation (CONCYTEC) representatives, the new cultivar varieties have an excellent aptitude for frying and baking, and high resistance to Phytophthora infestans.
The tests carried out have resulted in excellent frying quality. These new varieties seek to supply the local market request and become an export source of high-quality potatoes. Currently, spuds are imported to meet the demand in the processing businesses that use them in frying and baking.