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Edison is a high yielding french fries maincrop providing perfect frying results - even after long term storage at low temperatures.

Labella is a high yielding maincrop variety with an exceptionally bright red skin. A high tuber set, an excellent taste and its good tolerances to tuber blight, Fusarium, common scab and bruising complete Labellas advantages. Resistances: PCN Ro 1, 4 and potato wart disease 1.

Lilly is our favourite cooking type BC variety and broadly known as robust and therefore very easy to grow potato. Naturally marketable yield and taste are extraordinary. Good tolerances to bruising, Rhizoctonia, tuber blight, scab and internal rust spot. Resistances: PCN Ro 1,4 potato wart disease 1.

Ludmilla is an early French fries variety. In this maturity group the only one with the adaptability for cold storing. Excellent frying color. Also suitable for the production of dehydrated potatoes.

Extra early to early high yielding export variety that provides big sized tubers. It comes along with very fast juvenile development a good grading and light yellow flesh - resistant to PCN Ro 1.

Opal is a medium early crisp variety. Excellent product quality after cold and long-term storage. It is also suitable for the production of dehydrated products. Small, oval tubers with light yellow flesh color. Resistant to PCN Ro1, Ro4; high resistances to leaf- and tuber blight, black leg, common scab and internal rust spot.

Prada is a very early table variety with a light yellow flesh and skin colour. The variety is also suitable for the early growing areas. The oval long tubers have a smooth, attractive and clear skin.

Queen Anne is an early maturing variety with a high marketable yield. This variety produces yellow fleshed tubers with a smooth, bright-yellow skin. Among other qualities, Queen Anne shows excellent resistances to Rhizoctonia, bruising and common scab.

Red Lady potatoes, botanically classified as Solanum tuberosum. Red Lady - common variety for red skin markets. This maincrop starts gaining good yields early.

The Rodriga potato is an early-maturing variety with red skin, classified as culinary type B, suitable for table consumption. It produces high yields of healthy, robust, oval-shaped tubers that are visually appealing, featuring yellow flesh and excellent culinary qualities.

Verdi is a medium early crisps variety. It also can be used for the production of starch and dehydrated potatoes.