Hilgardia
Hilgardia
Hilgardia
University of California
Hilgardia

New specialty potato varieties give farmers growing and marketing options

Authors

Ron Voss
Herb Phillips
Kent Brittan
Harry Carlson
Nancy Garrison
Mark Gaskell
Manuel Jimenez
Don Kirby
Richard Molinar
Joe Nunez
Richard Smith
Jesus Valencia
Garth Veerkamp

Authors Affiliations

R. Voss is Extension Vegetable Specialist, Department of Vegetable Crops, UC Davis; H. Phillips is Staff Research Associate, Department of Vegetable Crops, UC Davis; K. Brittan is Farm Advisor, UCCE Sacramento County; Harry Carlson is Farm Advisor, Siskiyou and Modoc Counties and Superintendent, Intermountain Research and Extension Center; N. Garrison is Horticultural Advisor, UCCE Santa Clara County; M. Gaskell is Farm Advisor, UCCE Santa Barbara and San Luis Obispo Counties; M. Jimenez is Farm Advisor, UCCE Tulare County; D. Kirby is Staff Research Associate, Intermountain Research and Extension Center; R. Molinar is Farm Advisor, UCCE Fresno County; J. Nunez is Farm Advisor, UCCE Kern County; R. Smith is Farm Advisor, UCCE Monterey County; J. Valencia is Farm Advisor, UCCE Stanislaus County; G. Veerkamp is Farm Advisor, UCCE Placer-Nevada Counties.

Publication Information

Hilgardia 53(6):16-20. DOI:10.3733/ca.v053n06p16. November 1999.

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Abstract

California's small-scale farmers and direct marketers lead the nation in production of specialty potatoes, primarily yellow-fleshed types. Currently, limited varieties are available to meet the requirements for direct-marketing, organic production and perceived high consumer quality parameters such as flavor. During the 1990s, UC Davis and UC Cooperative Extension collaborated with farmers throughout California to conduct trials to identify the most desirable or profitable varieties among existing and potential new specialty potato varieties. Many European varieties are superior in yield and may be equal in quality to standard varieties. Specialty potato varieties with a diversity of yield potential, tuber size distribution, maturity and flesh-color intensity are available for conventional or alternative production and marketing systems. Consumer evaluations indicate variable preferences for color, taste, texture and other quality parameters. No general conclusions can be made about consumer preference for varieties.

References

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Voss R, Phillips H, Brittan K, Carlson H, Garrison N, Gaskell M, Jimenez M, Kirby D, Molinar R, Nunez J, Smith R, Valencia J, Veerkamp G. 1999. New specialty potato varieties give farmers growing and marketing options. Hilgardia 53(6):16-20. DOI:10.3733/ca.v053n06p16
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