New potato types shared during spud conference
KENNEWICK - About 75 growers at the Washington-Oregon Potato Conference learned more about new potato clones and cultivars Tuesday afternoon from researchers based in both states.
Brian Charlton, of Oregon State University Klamath Falls, shared information about up and coming specialty potatoes that caught his eye and have potential to make an impact in the industry.
One potato, not yet named, but known as PORO2PG37-2, is similar to the Yukon Gold, but tends to have higher numbers of tubers per plant in different growing areas scattered throughout Washington and Oregon.
For culinary purpose, the PORO2PG37-2 did not score as well in 2008 as the Yukon Gold, but improved in 2009.
"It tends to be really similar in boiling, microwave and baking as Yukon Gold," he commented.
Other characteristics of the new type include similarities in maturity size, vine size, internals, disease resistance, lower in Vitamin C and slightly higher protein.
"In summary, it tastes like and almost looks like a Yukon Gold, (but) with higher yield," he commented.
He said the type was something one should grow, as it may compliment existing Yukon Gold acres because of size differences in the two potatoes.
Charleton predicted the type should have no problem moving into the current yellow market and could readily go into existing market channels.
He compared another type, the TerraRossa, to the Dark Red Norland.
"It looks like it does taste well," Charlton said. "(We're) looking for good things with this."
Here are his takes on other new types:
* The PG-231 has a low yield with a small tuber size.
* The PG45-5 is "pretty impressive," with a "nice culinary for score" compared to the Yukon Gold, he said.
Charleton also shared other potato qualities as part of his "quest for specialty holy grail."
The qualities are: dark yellow/orange finish, attractive appearance, can slip into the existing market channels with little effort, minimal consumer education, good flavor with firm flesh and waxy texture and different variety for processing.
For more information, or to download a grower booklet, visit potatoes.wsu.edu.