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- Origin & Breeding: bred at the University of Idaho from the cross (Pioneer x BC8370-4) in Aberdeen, Idaho (USA) and released in 1997 by the California and Idaho Experiment Stations and the USDA.
- Year registered in Canada: 2001
- Registration number: 5299
- Maturity: mid to late season
- Plants: tall, semi-erect; stems thick, weakly pigmented; wings prominent, waved double; very slightly swollen nodes, not pigmented.
- Leaves: medium green, semi-open, moderately pubescent; midribs and petioles not pigmented.
Terminal leaflets: medium ovate; apex acute; base cordate and slightly asymmetrical; weakly wavy margins.
Primary leaflets: four to five pairs; narrowly ovate; apex acute; base cordate, very slightly asymmetrical.
- Flowers: numerous, medium white corolla, moderately prominent star; orange anthers; buds slightly pigmented; long peduncle, weakly pigmented.
- Tubers: oblong; large; rough to netted buff skin; medium deep eyes, intermediate in number, evenly distributed; slightly prominent eyebrows; white flesh.
- Sprouts: broad cylindrical, purple, weakly pubescent; base very strongly pigmented; apex weakly pigmented.
Very high yielding variety with few tubers per plant. Spacing between plants should be very close to avoid oversize tubers. Performs well in hot climates; may form heat sprouts under high soil temperatures. Good resistance to growth cracks, second growth, shatter bruises, hollow heart and heat necrosis; moderately resistant to blackspot bruises; susceptible to net necrosis caused by leafroll. Good storability; short dormancy period; medium high specific gravity.
Remark: the herbicide metribuzin should not be used with this variety as it is highly susceptible to it.
- Utilization: excellent for baking and french frying.
- Chief Markets: fresh market, processing of french fries.
Reaction to Diseases
Moderately resistant: early dying.
Moderately susceptible: PVY, early blight, verticillium wilt.
Susceptible: common scab, leaf roll, storage soft rot.
NOTE: shows poor symptoms expression of PVY.
References: 1, 6, 9.
Send us your comments regarding potato variety descriptions.
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