Almonda Almonda is a medium early, firm cooking table potato variety with longterm storability, yellow flesh and skin color. Its excellent phytophthora resistance makes it well suited for the organic market. But also in conventional packing stations Almonda convinces with a beautiful skin, very homogeneous grading and washability. It's also suitable for the peeling market. Almonda shows good resistances against scab, growing cracks, silver scurf, bruising, PCN Ro1, Ro4 and potato wart disease race 1. Plant Tuber characteristics Maturity Medium early Tuber shape Oval Plant type Intermediate Flesh color Yellow Growth habit Semi-upright Eye depth Shallow Color of flower White Skin color Yellow Foliage development Rapid Skin characteristic Smooth Number of tubers Medium, High Dormancy High, Very high Resistances Yield and Quality Nematodes Potato wart disease Leaf blight Tuber blight Rhizoctonia Black leg Common scab Second growth Silver scurf Damages Bruising PVY PVY ntn Ro 1, Ro 4 Race 1 * Very high High Medium, High High High High Very high High High Medium, High Medium, High Market outlet Ware, Directmarketing, Pre-packing, Organic, Peeling Yield High Share oversize Low, Medium Share undersize Low, Medium Cooking type Firm cooking After cooking discoloration Very low, Low Discoloration raw Very low, Low Dry matter content Medium * was found to be resistant in one EU country Potatoes are a natural product, therefore we cannot accept liability, should the product vary from the given description.