Table 1.
Studied potato varieties with culinary uses, dry matter content and production information.
| Variety | Culinary usea | Dry matter content (%)b | Planted area (ha)c | Percentage of planted area |
|---|---|---|---|---|
| Hermes | Crisps | 25.8 | 3457 | 2.82 |
| Lady Claire | Crisps | 25.8 | 1075 | 0.88 |
| Lady Rosetta | Crisps | 25.3 | 7101 | 5.80 |
| Saturna | Crisps | 26.0 | 1081 | 0.88 |
| Verdi | Crisps | 28.3 | 0 | |
| Challenger | French fries | 24.0 | 978 | 0.80 |
| Daisy | French fries; fresh ware | 24.2 | 239 | 0.20 |
| Desiree | French fries; fresh ware | 23.7 | 2528 | 2.06 |
| Fontane | French fries | 24.8 | 1921 | 1.57 |
| Innovator | French fries; fresh ware | 24.1 | 1556 | 1.27 |
| King Edward | French fries; fresh ware | 24.1 | 27.7 | 2.24 |
| Lady Blanca | French fries | 21.4 | 0 | |
| Lady Olympia | French fries | 24.0 | 1 | 0.00 |
| Maris Piper | French fries; fresh ware | 24.1 | 18,213 | 14.87 |
| Markies | French fries; crisps | 24.3 | 6988 | 5.71 |
| Pentland Dell | French fries | 24.9 | 2998 | 2.45 |
| Ramos | French fries | 23.5 | 1194 | 0.98 |
| Russet Burbank | French fries | 25.2 | 1787 | 1.46 |
| Umatilla Russet | French fries | 24.2 | 195 | 0.16 |
| Harmony | Boil; fresh ware | 17.7 | 3807 | 3.11 |
a
Culinary use data obtained from British Potato Variety Database (www.varieties.potato.org.uk/menu.php), European Cultivated Potato Database (www.europotato.org/menu.php), and Netherlands Potato Consultative Foundation (www.potato.nl).
b
Mean value for tubers stored for 2 and 6 months (n = 6).
c
Data are for potatoes planted in 2013 in the United Kingdom (excluding Northern Ireland); data obtained from Hannah Goodwin, AHDB Potato Council (personal communication).