(Solanum tuberosum)
This white-skinned potato was selected at the Vauxhall Research Substation of the Lethbridge Research Centre, Alberta for its yield, adaptation, tuber type and culinary and processing qualities, and was subsequently released in 2012. The stake in the ground beside this particular hill is labelled with the number that the researcher used in his trials.
Bred by Dr.Benoit Bizimungu of Agriculture and Agri-Food Canada in Fredericton, New Brunswick, Alta Strong potatoes are equally suited to the fresh market and for French fry processing- especially ideal considering 45% of Canada’s potatoes sold for the fresh market and 55% for processing.
Alta Strong’s are highly adaptive, producing outstanding yields of attractive and uniform oblong tubers.
Photo courtesy of Agriculture and Agri-Food Canada.
