AGRIA POTATO
Quick Overview
Agria potatoes are a late-season variety known for their versatility and robust flavor, making them a favorite in Europe and beyond. They are primarily valued for their deep yellow flesh and floury texture, ideal for frying, baking, and mashing. This high-yielding potato is celebrated for its disease resistance and ability to maintain color when cooked, especially for golden French fries.
- Versatile Use: Suitable for French fries, gnocchi, roasting, and table consumption.
- Season: Available primarily in the fall as a late-season crop.
- Popularity: Widely grown in Europe, New Zealand, and Canada due to their quality and yield.
Origin & History
Agria potatoes were developed in the 1980s by Kartoffelzucht Bohm, an agricultural company based in Luneburg, Germany. They originated from a cross between the Quarta and Semlo varieties, bred to meet the demand for attractive, high-yielding potatoes with strong disease resistance. Since their introduction, Agria potatoes have become a staple in European markets, prized for their golden hue and processing qualities.
- Breeding Goal: Created for late-season high yields and resistance to diseases like virus X.
- Year of Introduction: Officially introduced around 1985–1986.
- Global Spread: Now found in specialty markets in the UK, Europe, New Zealand, and Canada.
Specifications
Agria potatoes are medium to large, with an oblong to oval shape and a fairly uniform appearance. They feature pale yellow to light gold semi-smooth skin with shallow, dark brown eyes and deep yellow flesh. As a maincrop variety, they mature mid-season to late, typically requiring around 140 days to harvest.
- Size & Shape: Medium to large, long, oval tubers, 60–100 mm in diameter for larger sizes.
- Skin & Flesh: Light yellow skin with brown specks; firm, deep yellow flesh.
- Maturity: Late variety, harvested mainly in September to November.
Key Characteristics
Agria potatoes are distinguished by their floury, fluffy, and starchy texture, which resists stickiness when cooked, making them perfect for fries and gnocchi. They exhibit strong resistance to diseases such as potato virus X, PVA, and PVY, though they are susceptible to common scab and blackleg. Their deep yellow flesh and low moisture content contribute to excellent frying qualities and a mild, earthy flavor.
- Texture: Floury and fluffy, low in sugar and moisture, ideal for processing.
- Disease Resistance: Resistant to virus X and golden nematode (Globodera rostochiensis Ro1); moderately resistant to tuber late blight.
- Culinary Quality: Excellent for frying (golden color), baking, and roasting; doesn’t discolor after cooking.
Health Benefits
Agria potatoes provide a good source of dietary fiber, which supports digestive health and helps maintain satiety. They are rich in vitamins C and B, offering immune support and energy metabolism benefits. Additionally, they contain antioxidants, which may help reduce oxidative stress in the body.
- Fiber Content: Aids digestion and promotes a healthy gut.
- Vitamins: High in vitamin C (immune boost) and B vitamins (energy production).
- Antioxidants: Contains compounds that may combat free radicals, supporting overall health.