POMPADOUR

Potato 'Pompadour'

Origin and Context

Created in 1992 by the Comité Nord station (Picardie), resulting from a cross between the varieties BF 15 and Roseval, two renowned firm-fleshed potatoes. 

It is named after the Marquise de Pompadour, a symbol of elegance and refinement.

The variety has been awarded the Label Rouge since 2001, guaranteeing high-quality production locally in Picardie.

Agronomic characteristics

Maturity: half-late, planting early April, harvest end of August to early September.

Plant: vigorous and productive, suitable for deep, rich, well-drained soils; sensitive to excessive moisture.

Tubers

Size: medium, many tubers per plant. 

Shape: regular oblong, superficial eyes.

Skin: fine, copper yellow. 

Flesh and Culinary Qualities

Yellow flesh, firm (culinary group A): excellent cooking resistance, no blackening. 

Delicate flavor, with an aroma of fresh butter. 

Uses: steam, water, salads, gratins, sofas; moderate curling. 

Conservation

Is harvested at 120 days for primeur, at 150 days for extended storage. 

Good performance in storage, especially if the tubers are harvested at maturity. 

Label and Marketing

Certified Label Rouge, guarantee of taste and visual quality.

Packed in quantities of not more than 12.5 kg, presented in an attractive visual manner.