The Conchita potato is a medium-maturing variety developed in 1959 by the Rockefeller Foundation in Mexico City. It originated from a self-pollinated seedling of a cross between USDA Acc. 25953 and USDA Acc. 25959. This variety gained popularity in the Philippines after its introduction in the 1960s, accounting for about 25% of the country's potato crop by the late 1970s.
Tuber Characteristics
- Shape: Oblong
- Skin Color: White
- Flesh Color: Yellow
- Dry Matter Content: Medium
- Cooking Qualities: Suitable for various culinary uses
Disease Resistance
- Late Blight: High field resistance
- Frost Resistance: Medium
The Conchita variety is well-adapted to regions with moderate climates and is valued for its disease resistance and versatility in cooking.