Seed Potato Varieties

A second early to early main-crop fresh market potato. High plant vigour and tuber yield potential. Attractive oval-round tubers. Excellent all round eating quality. High soft rot resistance giving potential as a quality export potato. Partial resistance to Globodera pallida potato cyst nematode (PCN). Read more...

Good quality boiling potato with medium dry matter. Also suitable for frying and crisping. Read more...

High quality boiling potato with firm texture and pleasant flavour. Suitable for French fries but not crisps. Stores extremely well. Read more...

Good boiling quality from lighter soils but different from heavy soils. Makes acceptable french fries and stores well. 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 solid texture when boiled but not suitable for frying or storing. Read more...

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

Good boiling quality with firm texture, however it is mainly grown for processing. 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...

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

Very floury texture suitable for baking or processing. Very susceptible to secondary growth. Excellent french fires and stores well. 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...

High resistance to internal bruising and mechanical damage. Suitable for processing (French fries). No after cooking discolouration. Read more...

Very suitable for processing into crisps and dried products. No discolouration after cooking. Somewhat susceptible to internal bruising and mechanical damage. Read more...

Floury texture. Slight discolouration after cooking. Blackening. Suitable for crisps. Rather good resistance to internal bruising. Good to medium dry matter content. Read more...

Floury texture. Little to slight discolouration after cooking. Suitable for crisps. Very high dry matter content. Rather susceptible to internal bruising. Read more...

Firm to fairly firm texture. Traces of after cooking blackening. Suitable for fresh consumption and chips. Good to medium dry matter. Rather good resistance to internal 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...

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

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

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

Good for processing (french fries)Medium to high dry matter. Good fry colour. Good resistance to damage and bruising. Read more...

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

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...

White fleshed tubers with a high dry matter content, suitable for crisping straight off the field. Read more...

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

Chip quality very good and will produce an acceptable chip colour from storage temperatures above 45 degrees. Good storage quality. Above average yields. Read more...

High quality variety. WEll suited for frozen processing and fresh market. High yields. Read more...