Process Variety
Lady Rosetta (L. R.) Potatoes
Utilization: Good tasting variety. Ideal for Boiling, Baking, and excellent for Chipping.
Yield: High-yielding variety with attractive appearance and uniform size. Slightly prone to internal bruising. Features a short dormancy period and very high dry matter.
Primary Use: Boiling, Baking, Chipping
Availability (Harvest Period): January Ending to March
Availability (CIPC – Stored in Cold Storage): February to September with sugar level controlled.
FEATURES
Shape: Large Oval
Size: 45mm to 90mm
Skin: Smooth
Maturity: 75 to 80 Days
Eyes: Fleet (shallow)
Flesh: Yellow
Laucker Potatoes
Utilization: Easy to cook, floury texture, mild flavor, free from discoloration after cooking. Table Potato. It can be grown both in Kharif and Rabi seasons. It can build up yields rapidly under warmer climate.
Yield: 30 ton per hector.
Primary Use: It’s a Table Potato but it can be used for chipping also.
Availability (Harvest Period): January Ending to March
Availability (CIPC – Stored in Cold Storage): February to September with sugar level controlled.
FEATURES
Shape: Large Round Oval
Size: 45mm to 90mm
Skin: Smooth
Maturity: 75 to 80 Days
Eyes: Fleet with prominent eye brows
Flesh: White
Chipsona Potatoes 1
Utilization: Excellent for Chipping and Fresh Frying.
Yield: 35 ton per hector, Medium Dormancy (6–8 Weeks), Resistant to Late Blight and tolerant to frost.
Primary Use: ’Easy to cook, waxy texture, mild flavor, free from discoloration after cooking. Due to high dry matter, low reducing sugars and low phenols, the variety is highly suitable for making chips and French fries.
Availability (Harvest Period): January Ending to March
Availability (CIPC – Stored in Cold Storage): February to September with sugar level controlled.
FEATURES
Shape: Medium Round Oval
Size: 45mm to 90mm
Skin: Smooth & White Color
Maturity: 90 to 110 Days
Eyes: Fleet
Flesh: Yellow
Chipsona Potatoes 3
Utilization: Excellent for Chipping and Fresh Frying.
Yield: 35 ton per hector, Medium Dormancy (6–8 Weeks), Resistant to Late Blight and tolerant to frost.
Primary Use: ’Easy to cook, waxy texture, mild flavor, free from discoloration after cooking. Due to high dry matter, low reducing sugars and low phenols, the variety is highly suitable for making chips and French fries.
Availability (Harvest Period): January Ending to March
Availability (CIPC – Stored in Cold Storage): February to September with sugar level controlled.
FEATURES
Shape: Medium Round Oval
Size: 45mm to 90mm
Skin: Smooth & White Color
Maturity: 90 to 110 Days
Eyes: Fleet
Flesh: Yellow
FC 3 Potatoes
Utilization: Excellent for Chipping and Fresh Frying.
Yield: 35 ton per hector, Medium Dormancy (6–8 Weeks), Resistant to Late Blight and tolerant to frost.
Primary Use: ’Easy to cook, waxy texture, mild flavor, free from discoloration after cooking. Due to high dry matter, low reducing sugars and low phenols, the variety is highly suitable for making chips and French fries.
Availability (Harvest Period): January Ending to March
Availability (CIPC – Stored in Cold Storage): February to September with sugar level controlled.
FEATURES
Shape: Medium Round Oval
Size: 45mm to 90mm
Skin: Smooth & White Color
Maturity: 90 to 110 Days
Eyes: Fleet
Flesh: Yellow
FC 5 Potatoes
Utilization: Excellent for Chipping and Fresh Frying.
Yield: 35 ton per hector, Medium Dormancy (6–8 Weeks), Resistant to Late Blight and tolerant to frost.
Primary Use: ’Easy to cook, waxy texture, mild flavor, free from discoloration after cooking. Due to high dry matter, low reducing sugars and low phenols, the variety is highly suitable for making chips and French fries.
Availability (Harvest Period): January Ending to March
Availability (CIPC – Stored in Cold Storage): February to September with sugar level controlled.
FEATURES
Shape: Medium Round Oval
Size: 45mm to 90mm
Skin: Smooth & White Color
Maturity: 90 to 110 Days
Eyes: Fleet
Flesh: Yellow
