Blanche has yellow skin and flesh. It can be used as a fresh or processing variety with good boiling, baking and french fry scores. Blanche has mid-season maturity and long dormancy with a high tuber number. It’s a very smoothed skin variety with good common scab, PVY resistance and potato cyst nematode (PCN) resistance. Blanche also has good a storability score.
Morphological & Agronomic Traits
- Skin Color: Smooth white skin
- Flesh Color: Creamy white
- Tuber Shape: Oval to long oval Very uniform and smooth
- Maturity: Medium-early (harvested around 90–110 days)
- Yield: High yielding variety Uniform tuber size with good marketable yield
Culinary & Processing Use
- Texture: Firm texture after cooking
- Best For: Boiling, steaming, salads Not typically used for frying due to high moisture content
- Dry Matter Content: Moderate (~18–20%) – suitable for fresh market, not ideal for chips or fries
Disease Resistance
- High resistance to common scab
- Moderate resistance to late blight (foliage and tuber)
- Good resistance to PVY (Potato virus Y) and blackleg
