Almonda

Almonda

Almonda is a medium early, firm cooking table potato variety with longterm storability, yellow flesh and skin color. Its excellent phytophthora resistance makes it well suited for the organic market. But also in conventional packing stations Almonda convinces with a beautiful skin, very homogeneous grading and washability. It's also suitable for the peeling market. Almonda shows good resistances against scab, growing cracks, silver scurf, bruising, PCN Ro1, Ro4 and potato wart disease race 1.

Plant

Maturity Medium early
Plant type Intermediate
Growth habit Semi-upright
Color of flower White
Foliage development Rapid
Number of tubers Medium, High
Dormancy High, Very high

Tuber characteristics

Tuber shape Oval
Flesh color Yellow
Eye depth Shallow
Skin color Yellow
Skin characteristic Smooth

Resistances

Nematodes Ro 1, Ro 4
Potato wart disease Race 1 *
Leaf blight Very high
Tuber blight High
Rhizoctonia Medium, High
Black leg High
Common scab High
Second growth High
Silver scurf Very high
Damages High
Bruising High
PVY Medium, High
PVY ntn Medium, High

Yield and Quality

Market outlet Ware, Directmarketing, Pre-packing, Organic, Peeling
Yield High
Share oversize Low, Medium
Share undersize Low, Medium
Cooking type Firm cooking
After cooking discoloration Very low, Low
Discoloration raw Very low, Low
Dry matter content Medium
* was found to be resistant in one EU country