Bombay White is a traditional Bhutanese potato variety with white skin and flesh, valued for its good table quality and local adaptability.
Key Characteristics
- Type: Table variety (primarily used for direct consumption)
- Skin Color: White to creamy-white
- Flesh Color: White
- Texture: Waxy to medium firm
- Shape: Oval to round
- Maturity: Medium to early maturity (approximately 90–110 days)
- Yield: Moderate to good (varies by cultivation practices)
- Climate Suitability: Tropical and subtropical regions
- Usage: Best for boiling, curries, and home cooking
- Storage: Moderate shelf life; requires cool, dry storage conditions
- Disease Resistance: Moderate; needs protection from late blight in humid areas
- Advantages: Mild taste, firm texture, good for daily use, locally popular
- Limitations: Not ideal for chips/fries; lower dry matter content