Ditta

Potato 'Ditta'

Origin and Presentation

Created in 1997 by Agrico Research BV (Netherlands), it is the result of a cross between Bintje and Olly varieties.

Classified as Category A, it is intended for firm flesh consumption, suitable for both conventional and organic farming. 

Botanical and morphological characteristics

Type of maturity: half-early to half-late, allowing it to be harvested young or stored as needed.

Tubers: elongated, regular oblong shape, superficial to very superficial eyes, yellow skin, buttery yellow flesh

Dry matter content: moderate, about 20%, although slightly lower than very mealy varieties. 

Yield, conservation & resistance

Yield: high, with a production rate estimated at 98% of that of the Bintje in the ARVALIS trials. 

Large size: significant proportion of tubers of large size.

Suitability for preservation: quite good—allows a good storage life (5 to 7 months in organic production, depending on the sites).

Disease tolerances:

Good tolerance to tuber late blight, medium sensitivity to foliage.

Fairly insensitive to common scab, very insensitive to potato wart, resistant to nematodes Ro 1-4, variable sensitivity to certain viruses. 

Culinary qualities

Resistance to cooking: excellent — the flesh remains firm and tasty even after cooking.

Recommended uses: very versatile—ideal in salads, steamed, pan-fried, gratin. 

Organic appearance and fresh market: often cited as one of the leading varieties in organic, on the segment of fresh potatoes.