Camel POTATO

Camel potatoes are a mid-early maturing table potato variety developed by Stet Holland, prized for their versatility and appeal in the fresh market.
They feature oval-shaped tubers with a striking deep red skin and dark yellow flesh, making them both visually appealing and suitable for a range of culinary uses.
With a cooking type classified as AB (intermediate), Camel potatoes offer a balanced texture that works well for boiling, mashing, or roasting.
Bullet Points:
- Mid-early variety ideal for fresh market consumption.
- Distinctive deep red skin and dark yellow flesh.
- Cooking type AB with a dry matter content of around 18.3%.

Camel potatoes were bred by Stet Holland, a Dutch company with a strong reputation in potato variety development, and are derived from the parentage of Rosara and RZ-97-6139.
While the exact introduction date isn’t widely documented, they emerged as part of modern breeding efforts in the Netherlands, a country with a potato cultivation history dating back to the 16th century when potatoes arrived from South America.
The variety has gained traction in regions like North Africa, Europe, and Pakistan, distributed by companies such as Hunza Seeds Corporation, reflecting its adaptability to diverse climates.
Bullet Points:
- Developed by Stet Holland in the Netherlands.
- Parentage: Rosara x RZ-97-6139.
- Cultivated globally, including Pakistan and North Africa.

Camel potatoes are a medium-early to main crop variety, typically requiring 90–100 days to mature, with harvest recommended 3–4 weeks after haulm killing to ensure proper skin development.
The tubers are large, oval, and uniform, featuring shallow eyes, a deep red skin, and a dark yellow flesh with a dry matter content of approximately 18.3%.
They require careful handling during harvest to avoid bruising and benefit from pre-germination of seed potatoes to break dormancy before planting.
Bullet Points:
- Maturity: Medium-early (90–100 days).
- Tuber shape: Large, oval, shallow eyes.
- Dry matter content: ~18.3%, red skin, yellow flesh.

Camel potatoes exhibit strong resistance to potato cyst nematodes (Ro1-4 and Pa2,3), making them a robust choice for growers dealing with these pests, though they require treatments for late blight.
They have good dormancy and storability, with recommendations to start with skin healing and drying at harvest, followed by low-moisture storage to prevent silver scurf.
The variety is noted for its high yield, quick but not overly abundant foliage development, and suitability for pre-packing due to its attractive appearance and taste.
Bullet Points:
- Resistant to potato cyst nematodes (Ro1-4, Pa2,3).
- Good dormancy and storability with proper handling.
- High yield and excellent taste for fresh market use.

Camel potatoes, like other potatoes, are a rich source of carbohydrates for energy, along with nutrients such as vitamin C and potassium, supporting immune function and heart health.
Their dietary fiber, especially when consumed with the skin, aids digestion, while their resistant starch (increased when cooled after cooking) promotes gut health by feeding beneficial bacteria.
With negligible fat and cholesterol, they provide a nutritious, low-calorie base for meals when prepared simply, contributing to balanced blood pressure and overall wellness.
Bullet Points:
- High in vitamin C, potassium, and fiber.
- Contains resistant starch for gut health.
- Low-fat, heart-healthy option when minimally processed.

We are a Camel Potato supplier