India’s Central Potato Research Institute develops a variety of potato called Kufri Frysona, which is suitable for making french fries.
The variety produces long shallow eyed tubers with more than 20 percent dry matter and low sugars, and results in crisp and white french fries.
Institute director S. K. Pandey says the variety is resistant to late blight disease.
He says yields vary from region to region depending upon climatic and soil conditions, but on average will produce 25 to 30 tonnes of potatoes a hectare with 30 to 35 percent french fry grade tubers.
Kufri Frysona will be available for commercial production from next year and Pandey says the institute will increase supplies depending upon demand and seed availability.