Tax included

Monalisa is probably the most well-known variety among consumers. A potato that combines good aspects in terms of resistance to late blight but also a good yield. In cultivation the Monalisa produces beautiful oblong tubers with a yellow and melting flesh. The monalisa adapts to all types of cooking.

For more information about the variety, go to the advice section.

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Tubercle : Oblong, very regular, very superficial eyes, yellow skin, yellow flesh
Flower: White, partially pigmented flower bud
Germ: Purplish, conical red, medium hairiness

plant: Fairly high size, erect habit, rameux type.
Stem: Medium-pigmented entrenceuds, very weakly pigmented knots, with straight and wavy wings.
Leaf: Light green, moderately divided, half open; medium leaflet, oval rounded (I = 1, 51); Blistered blade.
Flowering: Abundant.
Fruiting: Very rare.

Yield of the monalisa seed potatoes: 102 % Bintje.
Calibration: Proportion of large tubers: strong.
Susceptibility to diseases: Downy mildew of foliage: not very sensitive. Downy mildew: moderately sensitive.
Warty gall: not attacked. Common scabies: quite sensitive.
Virus X: R.A.S. Virus A: resistant. Virus Y: not very susceptible.
Winding: not very sensitive. NEMATODE ROI -4: R.A.S.
Internal defects of the tuber: Not very sensitive to rust stains, very little sensitive to the hollow core and not very sensitive to ashen stains.
Susceptibility to germing: Sensitive.
Vegetative rest: Quite long.
Culinary quality: Good to very good cooking performance, culinary group A-B, blackening after cooking: zero, frying coloring: R.A.S.
Dry matter content of monalisa potato plant: Low.
Suitability for preservation: Medium.

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