The Bionta potato is a late-maturing variety developed by crossing 'Franzi' and 'Granola'. It is recognized for its resistance to various diseases, making it particularly suitable for organic farming.

Bosco is a mealy cooking table potato variety especially used for dumplings and pure.

Diego is a mealy cooking variety, especially for french fries.

Medium-early ripening, robust Austrian potato variety. Waxy potato with a yellow, smooth, firm skin and an aromatic, balanced taste. Ideal for salads. Needs medium-heavy soils, regular nutrient and water supply. High nematode resistance.

Fabiola is mainly firm cooking variety.

The Herbstgelbe potato is an intermediate-to-late maturing variety with moderate to good foliage cover and occasional to frequent red-violet flowers. It produces oval tubers with white to yellow skin, light yellow flesh, and medium eye depth.

Middle maturing export variety with a good crisping quality. It is a high-yielding variety, strong against scab, heath, and drought.

Longinus is a mealy cooking table potato, especially for French fries.

Marizza is mainly firm cooking table potato.

Martina is mainly firm cooking table potato.

Meichip is a floury cooking variety.

Meireska is a mainly firm cooking table potato.

Pepino is a mainly firm cooking variety.

The Pepita potato variety is well-suited for early harvesting and large tuber production. It is a multi-purpose potato with fairly firm texture, making it ideal for various cooking applications. However, it has poor to moderate storage ability, meaning it is best consumed or processed soon after harvest. It also has good resistance to common scab and wart disease but moderate to low resistance to late blight and viral infections.

The Roko is a mid to late maturing fresh market variety with good yields. Roko tubers are uniform, oval round shaped and have shallow eyes. The skin is smooth, deep red in colour and the flesh colour is white.

The Romina potato variety is recognized for its specific characteristics and agricultural traits.

The Siegfried potato variety is a popular choice, particularly known for its good culinary qualities and high yield.

Sixtus is a starch potato variety.

Sokrates is a mealy cooking table potato; especially for french fries.

Tosca is a mainly firm cooking table potato.

The Trabant potato is a medium-late to late-maturing starch potato variety bred by NÖS.

The Valdivia potato variety is known for its specific characteristics, which make it distinct in both culinary uses and cultivation.

Violet star is a mealy cooking variety.

Xerxes is a starch potato variety.