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POTATO SEEDS

POTATO SEEDS

We are proud to present a new offer in our portfolio, which consists of a range of seed potatoes from the breeder Germicopa from France.
About Germicopa
Germicopa is a French company specialized in the creation of potato varieties for fresh consumption and industrial processing (fries, chips and starch) for more than 75 years. Many iconic varieties, such as Charlotte, Sherry and Amandine, originate from the Germicopa breeding program. Germicopa produces seed potatoes and markets them in 70 countries around the world.
Germicopa
The creation of the first varieties was the result of a collaboration, in 1947, between the Clause selection company and the agricultural cooperative of the Brittany region. Their goal was to create new varieties of potatoes, adapted to local production conditions and to respond to the challenges of rebuilding the agricultural sector. In the 1990s, the selection process continued and Germicopa gradually structured the production and sales networks that are today its strength.
In 2014, Germicopa joined the Florimond Desprez group. Joining this family group, specialist in breeding, offers new perspectives. The company has since benefited from their support in its research work and for its international development.

PORTFOLIO

TOPAZE - medium early table variety

  • Red skin table potato variety
  • Big oval tubers, red skin and yellow flesh.
  • Very high yield in many different countries and conditions of growing.
  • Medium maturity with fast emergence
Topaze
 
MATURING TIME: Medium early variety, suitable for planting in different conditions.
POTATO SHAPE: Oval, large with a very good set of potatoes.
SKIN AND FLESH COLOR: Red skin and light yellow flesh.
YIELD: Very high.
CULINARY TYPE: A-B
DRY MATTER CONTENT: Medium 18-20%.
STORAGE: Variable.
DORMANITY (PERIOD OF REST) Medium period of rest.
RESISTANCE TO DISEASE AND MECHANICAL DAMAGE: Disease resistance moderate to high, resistance to external and internal damage, very good.
PURPOSE: For cooking and baking with meat.

 

YONA - late table variety

  • Multipurpose variety, environmental friendly
  • YONA is a pale red skin variety producing very big tubers regular size.
  • Excellent at storage, gifted of some key diseases resistances such as blight (very high resistance) which makes it an “environmental friendly “variety.
  • YONA is a variety Very well adapted to the so-called “traditional markets".
Yona
MATURITY TIME: Late variety.
POTATO SHAPE: Elongated oval, very large.
SKIN AND FLESH COLOR: Red skin color and light yellow flesh color.
YIELD: High yielding variety.
CULINARY: TYPE B-C
DRY MATTER CONTENT: High 20-22%.
STORAGE: High storage properties.
DORMANITY (PERIOD OF REST): ​​A long period of rest.
RESISTANCE TO DISEASE AND MECHANICAL DAMAGE: High resistance to diseases, internal and external damage.
PURPOSE: Cooking, for the preparation of traditional pollo, mashed potatoes, puree and various potato doughs.
Yona is suitable for ecological production.

 

DECIBEL - medium early table potato variety

  • Medium early maturity.
  • Robust variety, good resistance to stressful conditions.
  • Oval shape, large tuber size.
  • High yield potential.
  • Cooking group B.
Decibel
MATURING TIME: Medium early variety, robust, resistant to stressful situations.
POTATO SHAPE: Oval, large size.
SKIN AND FLESH COLOR: Yellow skin and yellow flesh.
YIELD: High yielding variety.
CULINARY TYPE: B
DRY MATTER CONTENT: Medium 18-20%.
STORAGE: High storage potential.
DORMANITY (PERIOD OF REST): ​​Medium.
RESISTANCE TO DISEASE AND MECHANICAL DAMAGE: Very good disease resistance and high resistance to mechanical damage.
PURPOSE: Cooking, baking, frying.
HIGHLITED: The variety is suitable for washing, brushing and packaging.

 

LOANNE - medium to medium late table variety

  • High yielding variety, producing big uniform tubers with a very nice shape.
  • LOANE is fast to tuberize.
  • LOANE is very well adapted to Mediterranean climate. Excellent in off season.
  • Good behaviour at long storage.
  • Good resistance to Common Scab.
Loane
TIME OF MATURITY: A mid-early to mid-late variety, very adaptable to cultivation in Mediterranean conditions, faster germination and rapid tuberization (suitable for the production of new potatoes).
POTATO SHAPE: Elongated oval, large, uniform.
SKIN AND FLESH COLOR: Deep yellow skin color and yellow flesh color.
YIELD: High-yielding variety, produces large and uniform potatoes.
CULINARY TYPE: B
DRY MATTER CONTENT: Medium, 18-20%.
STORAGE: High storage properties.
DORMANITY (PERIOD OF REST): ​​A long period of rest.
RESISTANCE TO DISEASE AND MECHANICAL DAMAGE: Highly resistant to diseases and mechanical damage.
PURPOSE: A multi-purpose variety suitable for cooking, pureeing, baking and frying

 

KELLY - medium late, french fries processing

  • INDUSTRIAL VARIETY FOR FRENCH FRIES PROCESSING 
  • French fry variety with white flesh.
  • Excellent fry quality, even after 9 months of stoarge.
  • Very high productivity with a high proportion of large tubers, complying with Q.S.R.
  • Very vigorous variety with excellent rooting.
  • Very high resistance to foliage and tuber blight to meet new environmental requirements
  • Variety having a wide geographical adaptation.
Kelly
MATURING TIME Medium late variety.
POTATO SHAPE Large, elongated-oval.
SKIN AND FLESH COLOR Cream skin color and white flesh color.
YIELD High yielding variety.
CULINARY TYPE B-C
DRY MATTER CONTENT Very high 22-24%.
STORAGE Extremely good.
DORMANITY (PERIOD OF REST) ​​: Long
RESISTANCE TO DISEASE AND MECHANICAL DAMAGE: High resistance.
PURPOSE: Processing in the french fries industry. Suitable for ecological production

 

PUNCHY - medium early, crisps processing

  • INDUSTRIAL VARIETY FOR CRISPS PROCESSING
  • Potato variety with an excellent and regular production whatever the growing conditions.
  • Very tolerant to stressful conditions.
  • Medium early with fast bulking.
  • Round uniform tubers with a very homogeneous size.
  • Suitable for an early processing, and later in the season
Punchy

MATURING TIME: Medium early variety, gives excellent results in all conditions, resistant to stress.
POTATO SHAPE: Round, large
SKIN AND FLESH COLOR: Yellow skin and yellow flesh.
YIELD: Extremely high-yielding variety.
CULINARY TYPE: Frying.
DRY MATTER CONTENT: High 22-24%.
STORAGE: Good.
DORMANITY (PERIOD OF REST): ​​Medium.
RESISTANCE TO DISEASE AND MECHANICAL DAMAGE: Resistant to diseases and highly resistant to internal and external damage.
PURPOSE: For processing in the chips industry.

 

Methods of cooking potatoes

CULINARY TYPE A - After cooking, it does not loosen, the meat remains hard, they cut well.

CULINARY TYPE AB - Varieties whose potatoes are not boiled (suitable as salad potatoes), it is baked in the classic way with meat.

CULINARY TYPE B - The meat after cooking is slightly moist, rather fine-grained, slightly floury, do not boil. Varieties for different purposes (Cooking, Baking and Frying).

CULINARY TYPE C - Varieties have a flour consistency with a lot of starch, more pronounced grain structure of the meat. (Mashed potatoes, mashed potatoes, for croquettes, fritters and potato wedges, gnocchi, French fries, chips).

CULINARY TYPE BC - Similar properties to type C. These are floury, bready varieties, which are cooked and eaten with a meal, excellent for making traditional pole, Mashed potatoes (mashed and various potato doughs).

CULINARY TYPE D - Varieties that boil hard, with large-grained flesh, extremely brittle, floury and dry. These are varieties that serve as fodder potatoes, and for the production of starch and alcohol.