HZPC showcased potato varieties that are resilient for the changing climate of the future.
Potato folks from around the globe gathered together for a hybrid version of Dutch potato breeder HZPC’s Potato Days Live on Nov. 3, 2021. The live broadcast from HZPC’s greenhouse in Metslawier, Netherlands included an in-house audience with others joining virtually from around the world. Climate change and how potato breeders are working to address future challenges were the main topics of discussion.
“We need to make it step-by-step, and we have some varieties that will bring us closer to the end goal of having an even greener and more sustainable tomorrow,” says Michiel ten Duis, senior head of marketing at HZPC, during the event.
ten Duis took a closer look at HZPC’s top varieties and how they’re addressing issues around the globe for potato growers.
Camelia is one of the most robust varieties HZPC has, ten Duis says. It makes efficient use of nutrients available.
“With the climate change facing us, and water shortages that we have, it’s important to have varieties in our portfolio who can cope with these kinds of challenges,” ten Duis explains.
Its tubers are medium to large sized with an oval shape and firm texture. Customer response to it has been good with Camelia being used in many dishes due to its versatility as boiled, baked and mashed potatoes.
“The target for the variety is grown at a global scale. So, we can we feel that we can position basically anywhere and on top of that the target users in the traditional and retail chains,” he says.
Cardyma is a very big tuber with a round, oval shape which can be grown under harsh circumstances. ten Duis says it has amazing home fry qualities.
“We all like a home prepared home fry plate of fries. So, there’s a variety that could play a good role,” he adds.
The target area for Cardyma is Europe, Africa, and Asia in the fresh potato market. It can also be produced as an organic potato.
Emanuelle makes efficient use of fertilizer and is versatile in its storability. It can easily be stored over long period without use of CIPC or anti-sprout applications in the fields, ten Duis explains.
“It fits perfectly in a trend that you see for example in the European Union of having zero residue where products available to our consumers,” he says.
It’s a deep yellow colour, has a creamy taste and is firm in texture. ten Duis says this makes it a favourable variety amongst customers. Emanuelle’s tubers are medium to large and long, oval in shape, with a broad, smooth skin.
Currently Emanuelle is focused on the European market, but ten Duis says there’s export potential outside of European markets. The main focus for it currently is on the retail segment.