The Chincha potato is a high-yielding variety developed in Peru, characterized by its oval to round tubers with yellow skin and yellow flesh. It matures mid-season and is known for its excellent culinary qualities, especially for boiling and mashing, thanks to its soft, creamy texture and pleasant flavor. Chincha shows good resistance to late blight and other common potato diseases, making it well-suited for cultivation in mid- to high-altitude regions of the Andes.
Tuber Characteristics
- Tuber shape: Oval to round
- Skin color: Yellow
- Flesh color: Yellow
- Eye depth: Shallow
- Skin texture: Smooth
- Size uniformity: Good
Agronomic Characteristics
- Maturity: Mid-season (intermediate cycle)
- Yield potential: High
- Plant type: Semi-erect with vigorous growth
- Flower color: Light violet
- Adaptation: Best in mid- to high-altitude Andean regions
- Storage quality: Good, medium dormancy
- Market use: Fresh consumption
Disease/Pest Resistances
- Late blight (Phytophthora infestans): Moderate to high resistance
- Potato virus Y (PVY): Moderate
- Potato virus X (PVX): Moderate
- Common scab: Moderate resistance
- Andean weevil (Premnotrypes spp.): Some tolerance (with proper management)
- Tuber blight: Moderate resistance