We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Oregon State University Releases Two New Potato Varieties

March 2, 2011: 06:47 AM EST
Oregon State University has released two new potato varieties — red fingerling AmaRosa and the light-brown Sage Russet. AmaRosa retains its color even when baked, fried, or microwaved, is antioxidant-rich, resists both scab and tuber late blight, and is expected to be popular with the specialty market. Sage Russet's flat, long shape makes it ideal for fries, hash browns, and chips. Oregon accounts for almost 25 percent of all exports of French fries from the United States. The AmaRosa breeding process started in 2000; the Sage Russet was started with a cross in 1996.
Press Release, Oregon State University, "Something for everyone in two new OSU potato varieties", Oregon State University, March 02, 2011, © Oregon State University
North America
United States of America
Innovation & New Ideas
Market News
Press Release
Developed by Yuri Ingultsov Software Lab.