Anosta

A second early processing variety with a good yield and suitable for early processing.

  • Quite large tubers
  • High dry matter content
  • Good tolerance against bruising and damage
  • Conventional

Suitable markets

Processing

Fries

Most important Anosta characteristics

Plant and tuber

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

Sensitivity and quality

  • 6 average | 9 high
    Relative yield
    High | 8
  • 300 low | 500 high
    Underwater weight
    390
  • 4 short | 8 long
    Dormancy
    Average | 6
  • 4 insufficient | 8 excellent
    Suitable for French fries
    Good | 7
  • 4 insufficient | 8 excellent
    Suitable for crisping
    -
  • 3 very sensitive | 8 minimum tot none sensitive
    Metribuzin
    Minimum sensitive | 7
  • 3 very sensitive | 8 minimum tot none sensitive
    Bentazon
    -
  • Talent ®
    -
  • 4 poor result | 8 good result
    Ethylene
    -
  • 4 very sensitive | 8 minimum to none sensitive
    Secondary growth
    Minimum sensitive | 7
  • 4 very sensitive | 8 minimum to none sensitive
    Growth cracks
    Minimum to nonsensitive | 8
  • 4 very sensitive | 8 minimum to none sensitive
    Black spot
    Minimum sensitive | 7
  • 4 very sensitive | 8 minimum to none sensitive
    Harvest damage seed potatoes
    Minimum to nonsensitive | 8
  • 17% low | 26,5% high
    Dry matter content
    21,2%
  • 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
    -
  • 4 very sensitive | 8 minimum to none sensitive
    Discolouration (after cooking)
    Minimum sensitive | 7
  • A firm | AB rather firm | B rather floury | BC floury | C floury
    Cooking type
    Floury | BC
  • Harvest damage ware potatoes
    -

Resistance

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

Would you like to know more about the Anosta?

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 Anosta 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