ARIZONA POTATO

The Arizona potato is a second-early ware variety, prized for its high yields and adaptability to diverse climatic conditions, making it a popular choice for growers in southern Europe and North Africa.
Developed by Agrico in the Netherlands, it’s known for its robust performance, requiring minimal technical input while delivering consistent quality for fresh market use.
This variety is especially valued for its drought tolerance and versatility, appealing to both commercial farmers and processors seeking reliable crops.
Bullet Points:
- Second-early type, typically harvested 90-110 days after planting.
- Suited for fresh consumption rather than industrial processing.
- Thrives in warm, dry climates, boosting its appeal in Mediterranean regions.

The Arizona potato was bred by Agrico Research BV in the Netherlands, resulting from a cross between the English variety UK 150-19D22 and the Dutch-German hybrid Mascotte, and was introduced around the early 2000s.
Its name draws inspiration from the U.S. state of Arizona, reflecting its ability to grow well in varied, often challenging conditions, much like the state’s resilient landscape.
Building on European breeding collaborations, it emerged from a lineage aimed at enhancing yield and disease resistance, quickly gaining favor in export markets.
Bullet Points:
- Developed in the Netherlands with English and German parental influence.
- Introduced in the early 2000s for southern European and North African markets.
- Part of Agrico’s effort to create adaptable, high-performing varieties.

Arizona potatoes are medium to large tubers with an oval to oblong shape, featuring smooth, light yellow skin with shallow eyes that make peeling straightforward.
The flesh is a pale yellow, with a moderate starch content that balances firmness and tenderness, ideal for a range of culinary applications.
Plants typically produce a high number of tubers, often yielding 10-15 per plant, with weights averaging around 100-150 grams per tuber under good conditions.
Bullet Points:
- Medium to large, oval tubers with smooth, light yellow skin.
- Pale yellow flesh with medium starch levels (around 14-16%).
- High tuber count, averaging 10-15 per plant, depending on soil quality.

Arizona potatoes have a waxy to slightly floury texture, allowing them to hold their shape when boiled yet soften nicely for roasting or mashing, offering culinary flexibility.
They exhibit excellent drought tolerance and multiple virus resistances, including resistance to potato virus Y, making them a hardy choice for sustainable farming.
The flavor profile is mild and earthy with a subtle sweetness, complemented by a creamy consistency that enhances dishes without overpowering other ingredients.
Bullet Points:
- Waxy to semi-floury texture, versatile for boiling, roasting, or mashing.
- Resistant to drought and potato virus Y, with good overall resilience.
- Mild, earthy taste with a creamy, slightly sweet finish.

Arizona potatoes provide a good source of complex carbohydrates, delivering sustained energy, which is particularly beneficial for active lifestyles or labor-intensive days.
They are rich in vitamin C for immune support and potassium for maintaining healthy blood pressure, with additional fiber when eaten with the skin to aid digestion.
Their moderate starch content and potential for resistant starch (when cooled after cooking) can support gut health and help regulate blood sugar levels more effectively than higher-starch varieties.
Bullet Points:
- High in vitamin C (about 20-25% daily value per medium potato) and potassium.
- Offers 2-3 grams of fiber per serving with skin, promoting digestive health.
- Provides steady energy with some resistant starch benefits for gut flora.

We are a Arizona Potato supplier