Agata

First early, rather firm cooking ware variety with an attractive smooth skin and a high yield.

  • Uniform tuber shape and size
  • Good virus resistances
  • Good tolerance against bruising and damage
  • conventional

Suitable markets

Traditional

Retail

Fresh

Most important Agata characteristics

Plant and tuber

  • Maturity
    First early | 8
  • Tuber shape
    Oval
  • Flesh Colour
    Light yellow | 6
  • 5 low | 9 high
    Tuberisation
    High | 8
  • 5 small | 8 large
    Tuber size
    Quite large | 7
  • Skin colour
    Yellow
  • Flower colour
    White
  • 4 none | 8 many
    Number of berries
    Quite few | 5
  • Stolon length
    Short
  • 4 slow | 8 fast
    Foliage: - initial development
    Fast | 8
  • 4 slow | 8 fast
    Foliage: - final development
    Fast | 8
  • Foliage: - selectability
    Average | 6,5
  • 4 weak | 8 firm
    Foliage: - firmness
    Average | 6
  • Lightsprout colour
    Red-purple
  • 4 irregular | 8 regular
    Regularity of tuber shape
    Regular | 7
  • 5 irregular | 8 regular
    Regularity of size
    Quite regular | 6
  • 3 insufficient | 8 excellent
    Skin finish
    Good | 7

Sensitivity and quality

  • 6 average | 9 high
    Relative yield
    High | 8
  • 300 low | 500 high
    Underwater weight
    316
  • A firm | AB rather firm | B rather floury | BC floury | C floury
    Cooking type
    Rather firm | AB
  • 4 short | 8 long
    Dormancy
    Short | 4
  • Harvest damage ware potatoes
    -
  • 3 very sensitive | 8 minimum tot none sensitive
    Metribuzin
    Quite sensitive | 6
  • 3 very sensitive | 8 minimum tot none sensitive
    Bentazon
    -
  • Talent ®
    -5% less to 5% more tubers | 5
  • 4 poor result | 8 good result
    Ethylene
    -5% to 5% fewer or more tubers | 5
  • 4 very sensitive | 8 minimum to none sensitive
    Secondary growth
    Quite sensitive | 6
  • 4 very sensitive | 8 minimum to none sensitive
    Growth cracks
    Quite sensitive | 6
  • 4 very sensitive | 8 minimum to none sensitive
    Black spot
    Minimum to nonsensitive | 8
  • 4 very sensitive | 8 minimum to none sensitive
    Harvest damage seed potatoes
    Minimum to nonsensitive | 8
  • 17% low | 26,5% high
    Dry matter content
    17,6%
  • 5 moderate | 8 excellent
    Dry Matter Distribution
    -
  • 1 very low | 11 quite high
    TGA level
    -
  • 4 very sensitive | 8 minimum to none sensitive
    Raw discolouration
    Quite sensitive | 6,5
  • 4 very sensitive | 8 minimum to none sensitive
    Discolouration (after cooking)
    Quite sensitive | 6
  • 4 insufficient | 8 excellent
    Suitable for French fries
    Insufficient | 4
  • 4 insufficient | 8 excellent
    Suitable for crisping
    Insufficient | 4

Resistance

  • Late blight foliage
    Susceptible | 5
  • Late blight tuber
    Minimum susceptible | 6
  • Common scab
    Susceptible | 5
  • PCN Ro 1/4
    Resistant | 9
  • PCN Ro 2/3
    -
  • PCN Pa 2
    -
  • PCN Pa 3
    -
  • Powdery scab
    Minimum susceptible | 6
  • Fusarium
    Susceptible | 5
  • Erwinia
    Susceptible | 5
  • Black dot
    Minimum susceptible | 6,5
  • Spraing
    Minimum susceptible | 6,5
  • Leafroll
    Minimum susceptible | 6
  • A
    -
  • X
    Susceptible | 5
  • Yn
    Minimum susceptible | 7
  • Yntn
    Minimum to non susceptible | 8
  • Wart disease F1
    Resistant | 10
  • Wart disease F6
    -
  • Wart disease F18
    -

Would you like to know more about the Agata?

The best way to guarantee a good harvest and the best return on your investment is to start out with healthy, high-quality seed potatoes and expert advice. At Agrico, we are committed to and invest in knowledge and research. This has enabled us to cultivate a wide range of unique potato varieties that display effective resistance, strong variety characteristics and a high yield. Naturally, the seed potatoes we supply are fully certified.

If you have any specific questions about the Agata or would like to know what Agrico can do for you with respect to varieties, please feel free to contact us.

Tjalling Douma

Product Manager