The Inca Rosa potato variety, developed by Branston in collaboration with the James Hutton Institute, is a hybrid of Solanum phureja and S. tuberosum. This early maincrop variety is notable for its culinary qualities and agronomic performance.
Key Characteristics
- Cooking Type: BC – Fairly firm; ideal for mashing and roasting
- Skin Color: Parti-coloured (distinctive pink and yellow tones)
- Flesh Color: Light yellow
- Dry Matter Content: 19–20%
- Disintegration: Low to medium
- Taste & Texture: Smooth texture with superb taste; cooks faster than typical varieties
Agronomic Profile
- Maturity: Early maincrop
- Dormancy: Long (suitable for extended storage)
- Yield: Medium to high
- Tuber Shape: Oval with good uniformity
- Eye Depth: Shallow
- Tuber Numbers: Medium to high
- Flower Color: Purple
Disease Resistance
- Common Scab: 7 (good resistance)
- Powdery Scab: 6 (moderate resistance)
- Dry Rot: 7 (good resistance)
- Blackleg: 5 (moderate resistance)
- Foliage Blight: 4 (moderate resistance)
- Tuber Blight: 1 (poor resistance)
- PVY & PLRV: 1 (susceptible)
- PCN (Ro1, Pa2/3): Susceptible
