Kufri Anand is a high-yielding, disease-resistant potato variety with smooth, white to light cream skin and white flesh. It offers good culinary qualities for boiling, baking, and frying, with excellent storage properties, making it ideal for table use and fresh market applications.

Kufri Bahar is an early maturing, high-yielding potato variety with smooth, light yellow to cream skin and white flesh. It offers good culinary qualities for boiling, baking, and frying, with excellent storage properties and moderate disease resistance, making it suitable for table use and fresh market applications.

Kufri Chandramukhi is a popular potato variety developed by the Central Potato Research Institute (CPRI) in India. Kufri Chandramukhi is prized for its attractive appearance, versatile culinary qualities, high yield potential, and disease resistance, making it a preferred choice for potato cultivation in India and beyond.

Kufri Chipsona 1 is a well-known potato variety developed by the Central Potato Research Institute (CPRI) in India. It's highly valued for its high yield potential, good cooking quality, and suitability for processing into chips.

Kufri Chipsona 3 is a high-yielding potato variety specifically bred for the processing industry. With its smooth, white to cream skin and white flesh, it offers excellent qualities for making chips and French fries, including high dry matter content, low reducing sugars, and good frying qualities. It also has moderate disease resistance and good storage properties.

Kufri Chipsona 4 is a high-yielding potato variety specifically bred for the processing industry. With its smooth, white to cream skin and white flesh, it offers excellent qualities for making chips and French fries, including high dry matter content, low reducing sugars, and good frying qualities. It also has moderate disease resistance and good storage properties.

Kufri Frysona produces attractive white oblong to long tubers with shallow eyes and white flesh. Kufri Frysona possesses high field resistance to late blight disease and keeps well under country storage conditions for over 8 weeks.

Kufri Garima is a high-yielding, disease-resistant potato variety with smooth, white to cream skin and white flesh. It offers good culinary qualities for boiling, baking, and frying, with excellent storage properties and strong resistance to late blight, making it suitable for both table use and processing applications.

Kufri Gaurav is a high-yielding, disease-resistant potato variety with smooth, light yellow to cream skin and yellow flesh. It offers good culinary qualities for boiling, baking, and frying, with excellent storage properties and strong resistance to late blight, making it suitable for table use and fresh market applications.

Kufri Girdhari is a high-yielding, disease-resistant potato variety with smooth, light yellow to cream skin and white flesh. It offers good culinary qualities for boiling, baking, and frying, with excellent storage properties and strong resistance to late blight, making it suitable for table use and fresh market applications.

Kufri Himalini is a high-yielding, disease-resistant potato variety with smooth, light yellow to cream skin and white flesh. It offers good culinary qualities for boiling, baking, and frying, with excellent storage properties and strong resistance to late blight, making it suitable for table use and fresh market applications.

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Kufri Khyati is a high-yielding, disease-resistant potato variety with smooth, light yellow to cream skin and white flesh. It offers good culinary qualities for boiling, baking, and frying, with excellent storage properties and strong resistance to late blight, making it suitable for table use and fresh market applications.

Kufri Pukhraj potatoes are medium to large in size and are oval to oblong with a slightly lumpy shape. Its light brown to gold skin is smooth and is known for its wax-like texture.

Kufri Surya is a high-yielding, disease-resistant potato variety with light yellow skin and white flesh. It offers excellent culinary qualities for boiling, baking, and frying, with good storage properties and moderate resistance to late blight, making it suitable for table use and fresh market applications.