Cultivar check: Markies

Description

• Markies is a high yielding chipping and crisping variety for French fries, crisping, fast food (and fresh consumption).
• Tubers are big and long with light yellow skin.
• It is known to absorb less oil when fried as either chips or crisps.
• When fried it has a golden-brown colour.
• It has a very low sugar content and potentially very low acrylamide levels after processing.

Key facts

• Suitability: Processing, chipping and crisping
• Owner: Dr RJ Mansholt’s Veredelingsbedrijf B.V.
• Origin: Netherlands
• SA distribution: First Potato Dynamics (FPD)
• Introduction: 1997
• Parentage: Fianna x Agria
• Yield: Very high
• Growth period: 120 days

Agronomic traits

• Drought tolerance: Good

Cooking type

Tuber characteristics

• Skin colour: Light yellow
• Flesh colour: Light yellow
• Tuber shape: Large and long
• Dry matter: High (22.8%)
• Dormancy period: Medium (90 days from burn off)
• Eyes: Shallow

Disease tolerance

• Blackleg: Moderately susceptible
• Bruising: Low
• Common scab: Susceptible
• Early blight: Susceptible
• Late blight: Slightly susceptible
• Tuber blight: Slightly susceptible
• Leafroll: Low
• Powdery scab: Low
• PVY virus: Good
• Spraing: Slightly susceptible

For more information, visit www.hzpc.com or www.potatopro.com/potato-varieties/markies

Disclosure: The information provided here is sourced from global data and general agricultural practices, which may not fully reflect South African conditions. For guidance tailored to your specific region and circumstances, please consult your local seed supplier or agronomist.