AAC Valley Crisp is a potato variety developed by Agriculture and Agri-Food Canada (AAC). It's known for its crisp texture, making it ideal for potato chips and snacks. It's likely favored by farmers and processors for its yield, disease resistance, and suitability for processing.
AAC Valley Crisp is a chipping variety with short dormancy, and mid to late season maturity. Tubers are oval with smooth white skin. It’s resistant to scab and has a moderate black spot bruise score. It yields 2.5 per cent higher than Snowden and keeps chip colour throughout the storage season. It also has a good boil properties and fair bake quality.
- Late mid-season maturity
- Moderate plant vigour
- Tubers are round to oval, medium size with average appearance
- Smooth white skin and cream flesh
- Average number of eyes of intermediate depth
- Resistant to scab
- Moderate blackspot bruise score
- Carries a marker associated with resistance to Golden Nematode Ro1
- Good boil and fair bake quality
- Short dormancy; earlier than Atlantic
- Chip colour throughout the storage season is similar but slightly better than Snowden at 45°F and 50°F
- Ability to maintain chip colour 8 - 9 months in storage and potentially longer
