Valy – cooking type BC

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Early ware potato variety for side dish, mashing and paste preparation

ORIGIN: The variety Valy was bred by Potato Research Institute Havlíčkův Brod, Ltd. It is a cross between varieties Krumlov and Juvena. Registration was done in 2012.

TUBER DESCRIPTION: Tubers are oval, medium large with light yellow flesh and yellow skin, red-coloured around the eyes.

AGRONOMIC CHARACTERS: Early potato Valy is suitable for fresh consumption. Boiled potatoes (cooking type BC) have medium firm texture with medium mealiness. After cooking darkening is mild. It gives medium high to high yield of tubers resistant to mechanical damage, with medium resistance to potato common scab. The variety Valy is resistant to potato cyst nematode pathotype Ro1.

GROWER TIPS: Considering lower resistance to foliage blight infection greater care is required in late blight management, which is not possible without fungicide applications.

ADVANTAGES: Combination of medium high to high potato yield with resistance to mechanical damage.

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