VALDIVIA

The Valdivia potato variety is known for its specific characteristics, which make it distinct in both culinary uses and cultivation. Valdivia is a salad potato variety with a beautiful skin and a high tuber yield. It produces a large number of medium-sized, elongated, uniform tubers with small eyes, a nice yellow skin, and firm flesh. This cooking type is suitable for salad preparation. It is resistant to HB RO 1-5, tolerant to Y virus, and has low susceptibility to potato blight in tubers, common scab, and Rhizoctonia. It is moderately susceptible to potato blight in the foliage. Characteristics: Cooking type A, PCN RO 1-5.