United Kingdom
Netherlands
FRANCE
Germany
Large to very large tubers, attractive appearance, only slightly susceptible to internal bruising. Fairly high dry matter content. Long dormancy. Utilization: relatively firm to floury flesh; free from discolouration after cooking; excellent for baking, good for boiling and frying.
Key Characteristics of Agria Potatoes:
Cooking Type: Mainly solid to floury (Type BC), making them excellent for frying, roasting, and mashing.
Appearance: Large, long-oval tubers with yellow skin and deep yellow flesh.
Usage: Premier choice for homemade and commercial French fries (long shape allows for good, consistent cuts).
Cultivation: Medium-late maturity, high yielding. They are relatively “germ-calm,” meaning they should be pre-sprouted (chitted) for the best start.
Disease Resistance: Good resistance to virus Yn and nematodes (Ro1), but susceptible to scab, requiring consistent moisture.
Growing Conditions: Thrives in various soils and is popular in Europe for both organic and conventional growing.
Spunta is a medium-early, predominantly waxy (to slightly floury) potato variety. The tuber shape is long-oval, slightly recurved and pointed. It has an extremely high tuber yield and good drought and heat resistance. Therefore, it is also very suitable for cultivation in hot climates and countries. Spunta is mostly used for fresh consumption.
Appearance: Large, elongated, slightly curved, or pointed tubers with shallow eyes.
Texture/Taste: Light yellow flesh with a mild flavor; generally floury, making it good for boiling, mashing, roasting, and, in some cases, frying.
Versatility: Considered a multi-purpose potato.
Storage: Suitable for medium-term storage (ideal temp 5∘C).
Growing Information
Yield & Growth: Known for extremely high yields, even in challenging conditions.
Soil & Climate: Prefers deep, loose, well-drained soil; highly resistant to drought and heat, making it suitable for warmer climates.
Planting: Early maincrop; matures 10-14 weeks after planting.
Cara is a medium-late to late, floury potato variety. The tubers are round-oval and captivate with their light yellow skin colour with red eyes. The yield of Cara is very high. This potato variety is particularly suitable for beginners, as it is easy to care for and requires relatively little water. It can be used as a table potato or for chips.
Key Characteristics
Type: A late maincrop variety, maturing in approximately 125–140 days, typically harvested from late August to October.
Appearance: Tubers are generally round to oval with smooth, white or light yellow skin and distinctive shallow pink or red eyes.
Flesh: The flesh is white or cream-colored and generally described as floury to soft and moist.
Yield & Growth: Known for being extremely high-yielding and vigorous, making it suitable for beginner gardeners.
Storage: Stores very well for long periods, making it an excellent choice for a substantial winter supply.
Taste/Texture: While some sources describe it as having a mild, sweet flavor, some personal reviews note it can be bland and prone to falling apart if boiled, so it may be best suited for baking or roasting
Hermes is a medium-early, floury potato variety. The flesh colour of the oval tuber is yellow, as is its skin. The yield of the Hermes potato ranges from good to very good. The main use of the potato is for chips and crisps.
Usage: Primarily for industrial production of chips/crisps.
Appearance: Pale yellow skin and flesh, with round-oval shaped tubers and shallow eyes.
Culinary & Processing: High dry matter content, providing good frying color and floury texture.
Yield & Growth: High yielding with strong foliage development.
Storage & Maturity: Medium-late maturity with high dormancy, allowing for long-term storage.
Resistances: Strong against heat, drought, and scab
Diamant is a type of potato known for its smooth, yellow skin and creamy flesh. Diamant potatoes are popular for their excellent taste and versatility in cooking, often used for boiling, baking, or making French fries. Skin Color: Light yellow to pale yellow.
Yield & Maturity: Known for high yields of medium to large, oval-shaped tubers.
Culinary Use: Versatile for cooking, particularly excellent for frying and home-fries due to its good texture.
Growing Characteristics: Strong foliage, good drought tolerance, and well-suited for warm climates.
Disease Resistance: Good resistance to common potato diseases like potato virus Y (PVY), but very susceptible to powdery scab
Lady Rosetta is a medium-early to medium-late, floury potato variety. It has a good to very good yield and a uniform grading. The tuber is round and has a red skin, whereas its flesh colour is light yellow. Lady Rosetta is mainly used in the industry and for crisps processing.
Key Characteristics & Agricultural Features:
Best Use: The “queen of crisping,” ideal for chips, crisps, and starch/mash, note Listers Crisps.
Color & Texture: Red skin, light yellow flesh, with a floury, firm, and waxy texture.
Frying Performance: Very low reducing sugars prevent darkening, providing a consistent golden color.
Yield & Maturity: Mid-early variety with high yield and uniform, round, shallow-eyed tubers.
Storage: Excellent storage capacity, often used from February to September in various markets.
Resistance: Good resistance to potato cyst nematode (Globodera rostochiensis Ro1) and, according to Agroplant, wart disease.
Industrial Benefits:
The Lady Rosetta is highly favored by processors because of its superior, consistent frying results and uniform size, which reduces wastage during machine slicing. The high dry matter content results in lower oil absorption and a superior crunch
Nicola is a popular, high-yielding German potato variety (introduced 1973) renowned as a firm-cooking, waxy, salad-type potato. Featuring smooth yellow skin and pale yellow flesh, this second early to mid-season variety is excellent for boiling, steaming, and salads due to its firm texture and rich flavour, which improves with storage. It is also highly regarded for its disease resistance to scab and eelworm.
Key Characteristics and Culinary Uses
Culinary Type: Waxy (Type A), holds shape well after cooking.
Flavor: Mild, slightly sweet, and creamy.
Usage: Best for boiling, steaming, salads, and roasting.
Appearance: Long-oval, uniform tubers with light yellow skin and flesh.
Storage: Good, with flavor often improving in storage.
Mondial is a high-yielding, early-to-medium maturing potato light yellow skin/flesh, and long-oval tubers. It is a firm, waxy-textured, drought-tolerant, and versatile potato suited for boiling, baking, and chipping.
Key Characteristics of Mondial Potatoes:
Yield & Maturity: Known for very high yields and early tuberization (90-day growth cycle).
Cooking Type: Excellent for boiling, frying, and salads; maintains its shape well, making it a firm to slightly mealy potato.
Storage: Good storability, making it reliable for longer-term storage.
Appearance: Long-oval shape with bright light-yellow skin and creamy yellow flesh.
Disease Resistance: Resistant to Potato Cyst Nematode (Ro1) and Wart disease. However, it is susceptible to late blight and Y-virus.
Mondial thrives in cool to moderate temperatures and is well-suited for cultivation in varied conditions.
Liseta is an early-maturing, high-yielding, waxy table potato variety of Dutch origin (1988), known for its long oval shape, smooth yellow skin, and light yellow flesh. It is a versatile, firm-cooking potato ideal for boiling, salads, roasting, and frying. Liseta is popular for its high yield, rapid maturity (70–80 days), and good resistance to potato cyst nematodes.
Key Characteristics of Liseta Potatoes:
Culinary Use: Firm (waxy), excellent for boiling, salads, roasting, and, because it does not easily turn black after cooking, good for frying.
Yield & Maturity: Early-maturing variety (approx. 70/80 days) with high yield potential.
Appearance: Long-oval tuber with smooth yellow skin, pale yellow flesh, and shallow eyes.
Growing Traits: High resistance to potato cyst nematodes (Ro 1,4), good resistance to common scab, but susceptible to potato blight and powdery scab.
Storage: Good shelf life, though it has a short dormancy period.
Liseta was developed by R.K. Wiersma in the Netherlands and is widely used for early, fresh market consumption.
Annabelle is a popular early-maturing, waxy potato variety from the Netherlands, known for its long-oval shape, light yellow skin, and firm, creamy yellow flesh. Developed from Nicola and Monalisa in 2001, it is prized for its mild, slightly nutty flavor, making it excellent for boiling, steaming, and salads. It is a high-yielding, early-season crop with good bruising tolerance, though it has relatively poor long-term storage capacity.
Key Characteristics and Usage:
Culinary Use: Firm cooking (waxy), holds shape well, ideal for salads, boiling, roasting, and steaming.
Appearance: Small to medium, long-oval tubers with very smooth skin and shallow eyes.
Flavor: Mild, sweet, and slightly nutty.
Growing: Early variety, suitable for containers, and grows well with a compact habit.
Disease Resistance: Good resistance to common diseases, though it can be susceptible to scab.
Annabelle is a versatile, high-quality waxy potato, often chosen for its early availability in the season.
Desiree is a popular, versatile Dutch maincrop potato (introduced 1962) known for its striking red skin, pale yellow flesh, and waxy-firm texture. It is a heavy-cropping, drought-tolerant, and disease-resistant variety, particularly popular for roasting, mashing, chips, and baking. It stores well and is ideal for long-season harvesting.
Appearance: Oval-shaped tubers with smooth red skin and light yellow flesh.
Culinary Uses: Generally considered a waxy-firm, all-purpose potato. It is excellent for roasting, boiling, baking, and making chips.
Growing Characteristics: A mid-late maincrop variety planted in spring and harvested from late summer to autumn.
Resistance/Disease: Resistant to drought, potato virus Y, tuber blight, and potato wart. It has moderate resistance to scab but can be susceptible to leaf blight.
Storage: Stores well.
Desiree is highly regarded by gardeners for its high yields and reliability, particularly in difficult conditions
Bellini is a high-yielding, medium-early table potato variety with long-oval, uniform tubers and light yellow skin and flesh. Known for being a versatile “type B” cooking potato with a 20.7% dry matter content, it is popular in the Mediterranean and Middle East for fresh markets. It is well-suited for washing, pre-packing, and has good storability.
Key characteristics of the Bellini potato variety:
Yield & Type: Very high-yielding, long-oval shape, light yellow skin/flesh, versatile cooking type B.
Maturity: Medium early.
Cultivation: Strong root system, requires 10% more Nitrate than Spunta, high number of tubers per plant.
Disease Resistance: Resistant to potato cyst nematodes (Ro1,4) and wart disease (race 1); slightly susceptible to leaf/tuber blight.
Storage: Good storability, but requires good curing to avoid Fusarium.
Usage: Ideal for pre-packing, washing, and general culinary use.
It is important to avoid soils with high common scab pressure and ensure a well-constructed ridge to prevent greening.
Agata is a popular Dutch, early-maturing potato variety (70-90 days) known for high yields of uniform, oval-shaped tubers with bright yellow skin and flesh. It is a versatile, waxy, and firm-cooking potato ideal for boiling, steaming, and salads, making it a favorite for fresh market consumption.
Key Characteristics and Culinary Use:
Texture/Flavor: Creamy, firm texture with a mild, buttery flavor.
Cooking Type: AB type (waxy/firm), holds shape well after cooking.
Best For: Boiling, salads, steaming, and baking.
Appearance: Shallow eyes, smooth, bright yellow skin.
Growing and Storage Details:
Yield & Maturity: Produces high yields of uniform potatoes early in the season.
Storage: Short dormancy; best for short to medium-term storage.
Resistances: Good resistance to spraing and viruses (Yn, Yntn).
Susceptibility: Susceptible to common scab and late blight.
Agata is widely cultivated in Europe, particularly in France, Italy, and Spain, and is recognized for its high pack-out (marketability) due to consistent shape and size
Marabel is an early-maturing, high-yielding German potato variety (introduced 1993) known for its smooth, yellow skin, yellow flesh, and excellent eating quality. It is a versatile culinary type (AB) that holds its shape well, making it ideal for boiling, salads, and roasting. It is popular for its high marketability, shallow eyes, and good storage capabilities.
Key Characteristics and Culinary Use:
Appearance: Attractive, uniform, medium-to-large oval tubers with shallow eyes and light yellow flesh.
Taste/Texture: Very good taste, creamy, and firm-cooking (type AB), generally does not discolor after boiling.
Suitability: Excellent for fresh market, washing, and pre-packing.
Cooking Applications: Best for boiling, steaming, and roasting.
Growing and Storage:
Maturity: Early to early-main crop.
Yield: Very high, with a high percentage of marketable tubers.
Disease Resistance: Good resistance to virus diseases, but only moderate resistance to late blight (foliage and tuber).
Storage: Good storage potential
Marfona is a popular, high-yielding second early potato variety (originated 1975, Netherlands) known for producing large, uniform, oval-shaped tubers with smooth, light yellow skin and creamy, waxy flesh. Renowned as a versatile “all-rounder” for baking, mashing, and roasting, it is particularly favored as a summer baker.
Key Characteristics & Cultivation:
Type: Second Early (harvest July–September).
Culinary Use: Excellent for baking (as a “baker”), boiling, and mashing due to its firm, waxy texture.
Yield & Storage: Produces high yields of large, consistent tubers with good storage potential.
Growing Habit: Medium height, well-suited for container or bag growing.
Disease Resistance: Shows moderate resistance to blight and scab, though can be susceptible to common scab in certain soils.
Marfona is often considered one of the best choices for a reliable, large, early-season baking potato, widely used in both conventional and organic, or, home gardening and commercial farming.
SINA AGRO has an extensive track record of importing and growing the highest quality seeds from top global seed production companies. We consistently strive to bring in new varieties for research & development to provide our clients with new product opportunities based on the changing market landscape.
Watch our video to learn more!
SINA AGRO has an extensive track record of importing and growing the highest quality seeds from top global seed production companies. We consistently strive to bring in new varieties for research & development to provide our clients with new product opportunities based on the changing market landscape.
Watch our video to learn more!