The Normandeline potato variety is known for its firm cooking quality, uniform tuber size and shape, good tolerance to dry conditions, excellent bruising tolerance, and good storability.
Agronomic characteristics
- Maturity: Medium late
- Dormancy: Very long
- Yield (mature): Moderate
- Tuber size: Small
- Tuber shape: Long oval / Long
- Number of tubers: 12-14
- Skin color: Yellow
- Flesh color after cooking: Yellow
- Cooking type: A - Firm
- Dry matter content / Starch: 19.4% / 14.2%
- UWW (Under Water Weight) / Specific Gravity: 367 / 1.078
- Internal bruising: Not sensitive
- Metribuzin sensitivity: Not sensitive
