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Agila NN

Variety:
Agila NN
Foto:
 
Cooking type:
cooking type A - firm cooking
Recommended purpose of usage:
consumption firm cooking
Tuber set:
medium
Maturity:
second early
Resistance to potato cyst nematodes:
Ro 1,4
Susceptability to bruising:
very low
Susceptability to discolouration:
very low
Susceptibility to potato leafroll virus:
medium
Susceptibility to potato virus Y:
very low
Susceptibility to rhizoctonia:
very low
Susceptibility to black leg:
very low
Susceptibility to foliage blight:
medium
Susceptibility to tuber blight:
medium
Susceptibility to internal rust spots:
very low
Susceptibility to common scab:
low to medium
Tuber yield:
very high
Dormancy:
low to medium
Skin texture:
smooth
Eye depth:
shallow
tuber shape:
long oval
Flesh colour:
light yellow
After cooking blackening:
very low
Skin colour:
yellow
Growth habit:
semi erect
Colour of flowers:
white
Storage behaviour:
sehr gut
Description text:
1. Verwendungszweck Agila ist eine fest kochende Speisekartoffel, Kochtyp A-B, der frühen Reifegruppe. Mit einer außerordentlich geringen Neigung zu Schwarzfleckigkeit, Rohverfärbung und Kochdunkelung ist Agila eine vielseitig verwendbare Qualitätsspeisekartoffel. 2. Speisewert fest kochend (Kochtyp A-B), sehr geringe Rohverfärbung und sehr geringe Verfärbung nach dem Kochen, guter Geschmack, Stärkegehalt ca. 12 %
possible uses in kitchen:
boiled potatoes, jacked potatoes, roasted potatoes, potato wedges, potato gratin, potato salad
pdf:
special features:
resistance to dry weather periods, washable, treatment-free storage, resistance to raw discolouration, resistance to blackening after cooking, resistance to mechanical damage, resistance to nematodes Ro, resistant to virus diseases