The Vitus potato is a high-performance, very early French fry variety with fast development, early harvesting potential, and excellent processing quality. Its smooth skin, long-oval shape, and white flesh make it a top choice for early-season French fry production.
- Very early harvest, making it ideal for early-season production
- Rapid starch accumulation with low levels of reducing sugars, ensuring excellent processing quality
- Outstanding baking properties due to low sugar content, preventing excessive browning
- Uniform tuber size and shape, ensuring consistent sorting and processing
Tuber Characteristics
- Cooking Type: - (Processing potato for French fries)
- Maturity: Very early
- Tuber Shape: Long-oval
- Flesh Color: White
- Skin: Smooth to slightly netted, yellow
- Eye Depth: Shallow
Disease Susceptibility
- Y-Virus: Medium susceptibility
- Leaf Roll Virus: Very low susceptibility
- Rhizoctonia (black scurf): Medium susceptibility
- Tuber Blight (common potato rot): Low susceptibility
- Late Blight (foliar disease): Medium susceptibility
- Scab: Medium susceptibility
- Raw Discoloration: Low susceptibility
