Agriculture Reference
In-Depth Information
Table 3.5.
Percent of fall potatoes planted to major varieties in the USA during 2012
a
.
(From USDA-NASS,
Crop Production
, December 2012.)
Planted
acres (%)
Planted
acres (%)
Planted
acres (%)
Variety
Variety
Variety
Russet Burbank
44.5
Silverton
0.6
Red Pontiac
0.1
Russet Norkotah
13.1
Superior
0.6
Rio Grande Russet
0.1
Ranger Russet
9.4
Dakota Pearl
0.6
Classic
0.1
Umatilla Russet
5.1
Western Russet
0.5
Norwis
0.1
Frito-Lay
3.2
Alpine
0.5
Mega Chip
0.1
Norland
3.1
Atlantic
0.5
Defender
0.1
Alturas
2.6
Modoc
0.5
Kennebec
0.1
Shepody
1. 8
Cal White
0.3
Satina
0.1
Goldrush
1. 2
Cascade
0.3
Keuka Gold
0.1
Snowden
1. 1
Red LaSoda
0.3
Katahdin
0.1
Chieftain
1. 0
Pike
0.3
NorDonna
0.1
Yukon Gold
0.8
Blazer Russet
0.3
Reba
0.1
Premier
0.8
Dakota Crisp
0.2
Agata
0.1
Bannock
0.7
Dakota Rose
0.2
All Blue
0.1
Prospect
0.6
La Ratte
0.2
Canela
0.1
Ivory Crisp
0.6
Bintje
0.1
Other
2
Innovator
0.6
Ontario
0.1
Note
:
a
Seven state total includes: Idaho, Maine, Minnesota, North Dakota, Oregon, Washington, and Wisconsin.
baking and boiling—, Radosa—a white-/yel-
low-fleshed variety with floury properties—, Al-
pha—a yellow skin/flesh fresh market variety,
among others (CIP, 2012a; ECPD, 2013).
The FAO provides examples of many add-
itional popular cultivars from various regions of
the world. These include the Peru-bred Atahual-
pa, the Dutch-developed Nicola, the Finnish
Lapin puikula, the Canadian-bred Yukon Gold,
the CIP-cultivated Tubira—intended for cultiva-
tion in West Africa—, the Mondial—popular in
Australia—, and the red-skinned, Nether-
lands-bred Désirée, among others (FAO, 2008f).
A number of developing countries work with
the CIP to develop locally suitable potato stock.
One such example is the new cultivar, Cooperation
88,
a variety developed jointly by the CIP and the
National Agricultural Research System of China
(CIP, 2012b). In addition to working with partner
countries to develop new cultivars, the CIP works
with many developing countries to improve seed
saving and cultivation practices.
in North America and much of the world.
These bulky, oval potatoes are characterized by
netted, brown skin and white flesh. In general,
Russet-type varieties exhibit high starch con-
tent, containing between
60
and 70% starch,
making them especially appealing to frying
and chipping segments of the processing in-
dustry. Potatoes with high levels of solids and
correspondingly high starch content reduce
the amount of raw product needed, and where
applicable, lessen the amount of oil for frying.
The relatively high starch level of Russets pro-
duces the fluffy and dry-textured baked and
mashed potatoes preferred by most consumers
(USPB, 2011a).
Russets also contain low moisture levels.
The lack of moisture enhances the potato's
ability to absorb liquids and flavors during the
cooking process, but also makes the potatoes
prone to falling apart during long periods of
boiling. Varieties with higher moisture con-
tents will hold their shape better when boiled
(USPB, 2011a).
Common Russet varieties are: Russet
Burbank, Kennebec, Russet Norkotah, Cane-
la Russet, Ranger Russet, Umatilla Russet,
Classic Russet, and Premier Russet (USDA-
NASS, 2013).
Russets
Russets and similar types are among the most
commonly grown and consumed potato varieties
