Fresh Market Seed Potatoes

No after cooking discolouration. Suitable for fresh consumption. Firm to waxy cooking texture. Read more...

Firm to fairly firm cooking flesh. Suitable for fresh consumption. Good to medium yield. Good dry matter content. Read more...

Suitable for the pre-pack, French fry and chipping markets. Dry matter 21%. Produces high yields of bright bold tubers. Long-term storability with stable fry colours. Read more...

Suitable for pre-pack and export markets. Bakes well with good taste-test results. Early production of bold even sized tubers. Bright skin finish with red splash. Read more...

Firm to fairly firm in cooking. Slight disclouration of after cooking blackening. Suitable for fresh consumption. Good to medium dry matter. Very high yield. Good to mediu dry matter content. Good resistance to internal bruising. Read more...

No discolouration after cooking. Very suitable in long term storage. Dry matter content 19.1%. Read more...

No discolouration after cooking. Read more...

Good quality, medium yield. Very uniform in grading. Starch content about 14%. Read more...

Excellent flavour. Does not discolour or disintegrate. Home garden variety. High yields at maturity. Read more...

Fairly firm texture. Free from discolouration. Fairly high dry matter content. Very good for long term storage. Read more...

A top quality multi-purpose variety. Excellent cooking qualities with an intermediate dry matter ensuring a good baking potato with genuine crisping potential. No after cooking discolouration. Tubers store well. Read more...

Early season ware and early baker. Good for baking at a time when baking potatoes are very scarce. Lifted immature, the variety is an excellent scraper. Good resistance to bruising. Low dry matter content. Read more...

Set skin small, salad and punnet. Moderately susceptible to damage and bruising. Read more...

Early season ware. Low to medium dry matter. Good resistance to damage and bruising. Read more...

General ware, pre-pack and early season baker. Medium dry matter content. Read more...

General ware, pre-pack and bakers. Good boiling quality. Low dry matter content. Good resistance to bruising. Read more...

Firm to fairly firm texture. Traces of after cooking blackening. Suitable for fresh consumption. Medium to low dry matter content. Rather good resistance to internal bruising. Read more...

Frisia is a nematode-resistant medium-early high-yielding variety with very regular shape. The harvested product offers good possibilities for processing French fries, or when not processed to sell on the table stock market. Read more...

Suitable for the fresh market to firm cooking potatoes (salad). No discolouration after cooking. Low dry matter content. Read more...

Firm, moderately waxy, rich flavoured potato when boiled. Only average when fried. Keeps well. Read more...

Very good boiling quality with waxy texture and mild flavour. For an early potato, frying quality is quite good. Read more...

Very good quality as an early, but deteriorates if left till matured. Waxy texture. Not suitable for frying. Read more...

Good solid texture when boiled but not suitable for frying or storing. Read more...

Red Rascal is currently being grown commercially in several regions, mainly Waikato, Central North Island and Southland, and has aroused considerable public interest. Tuber number and yield potential both high. With high resistance to late blight and powdery scab, Red Rascal could have potential to be grown organically. Read more...

Good boiling quality from lighter soils but different from heavy soils. Makes acceptable french fries and stores well. Read more...