The Aneo potato variety is a relatively specialized cultivar with distinct characteristics, both botanical and agricultural.
The Aneo potato is suitable for fresh market use, as well as for processing into various culinary products due to its desirable cooking characteristics. Its smooth texture and good fry color make it ideal for boiling, frying, and other cooking methods. However, due to its shorter dormancy and sensitivity to mechanical damage, it is best used fresh or within a short period after harvesting.
Tuber:
- Shape: Long oval.
- Skin: Smooth, yellow skin.
- Flesh: Pale yellow flesh with shallow eyes.
Susceptibility to Diseases:
- Leaf Blight: Fairly susceptible.
- Tuber Blight: Susceptible.
- Wart: Resistant to potato wart (R.A.S).
- Common Scab: Fairly insensitive to common scab.
- Winding (Spraing): Slightly susceptible.
- Nematode RO 1-4: Susceptible.
