Seed Potatoes
Seed potatoes are the “seed” for a successful potato crop. Their quality directly influences plant growth, yield, and the final product’s quality—whether destined for the fresh market or for processing into products such as French fries, chips, and potato flour. High-quality seed potatoes should exhibit uniformity in shape, a smooth, blemish‐free skin, and overall robust health to ensure excellent sprouting and consistent crop performance.
China has developed a diverse portfolio of seed potato varieties through extensive breeding programs. Many of these varieties have become popular both domestically and internationally. In addition, global varieties such as McCain, Atlantic, Chaboti, and Burbank are recognized for their outstanding performance in processing applications. Below, the varieties are divided into two segments: general-purpose varieties for fresh consumption and specialized processing varieties.
I. Fresh Consumption & General Purpose Varieties
These seed potatoes are selected for their appealing appearance and balanced qualities, making them ideal for direct consumption and as a general-purpose option for various growing conditions.
| Chinese Variety Name | International Name | Appearance Description | Primary Applications |
|---|---|---|---|
| Qing Shu 168 | Qing Shu 168 | Rounded tubers with a reddish-brown skin and well-defined texture for a uniform, high-quality look. | Fresh consumption and all-purpose use |
| Qing Shu 9 | Qing Shu 9 (Potato No.9) | Large, evenly shaped with smooth skin featuring occasional red spots and a firm, attractive texture. | Fresh use, starch extraction, Ts'a'akal |
| Holland 14 | Holland 14 | Full and plump with a striking red-yellow skin; slightly oval with a damage-free appearance ideal for the market. | High-yield fresh market and versatile use |
| Xue Chuan Hong | Xue Chuan Hong (Snow River Red) | Vivid red skin, medium size with even texture and prominent surface markings for a consistent and attractive look. | Fresh consumption and light processing |
| Zhong Shu 6 | Zhong Shu 6 | Uniform shape with skin transitioning from light red to yellow; tightly textured and well-formed. | Excellent for fresh consumption & storage |
| Hong Mei | Hong Mei (Red Beauty) | Evenly formed with a bright, uniform red skin, representing premium seed quality for the upscale fresh market. | Premium fresh eating and general use |
II. Processing Varieties for French Fries, Chips & Potato Flour
These specialized seed potatoes are chosen for their high dry matter content, low sugar levels, and ideal tuber shape—qualities essential for efficient processing. The list includes both Chinese-bred and internationally recognized varieties.
| Variety Name | Chino / International Name | Appearance Description | Primary Applications |
|---|---|---|---|
| Qing Shu 10 | Qing Shu 10 | White to light yellow skin with a uniform shape and high dry matter; visually indicates excellent processing potential. | French fries, potato chips, and potato flour production |
| Bai Shu 11 | Bai Shu 11 (White Potato 11) | Smooth, evenly shaped tubers with a light-colored skin optimized for deep frying with minimal browning and excellent starch extraction. | Ideal for fries, chips, and high-quality potato flour |
| Holland Processing 1 | Holland Processing No.1 | Medium-sized with a balanced red and yellow skin tone; high starch and low sugar make it a processing favorite. | Specifically bred for French fries, chips, and flour products |
| Golden Shu | Golden Potato | Consistent golden-yellow skin with a uniform oval shape; high dry matter ensures a crisp texture in fried products and fine flour quality. | Perfect for chips, fries, and potato flour |
| McCain (麦肯) | McCain | Uniform tubers with a light yellow skin and high dry matter content; appearance suggests suitability for high-end processing applications. | Widely used in frozen French fries and processing sectors |
| Atlantic (大西洋) | Atlantic | Medium-sized tubers with smooth white to light skin; renowned for high yield, low sugar, and ideal quality for processing use. | Common in chip manufacturing, fries, and other industrial potato products |
| Chaboti (夏波蒂) | Chaboti | Robust, round tubers with a golden to light yellow skin; designed for even cooking and consistent processing outcomes. | Versatile for both fresh preparations and processing industries |
| Burbank (布尔班克) | Burbank | Classic russet-type with a rough brown skin, deep eyes, and white flesh; highly regarded for its high yield and processing efficiency, especially in fries. | Ideal for baked, fried applications and as a processing standard |
Resumen
China’s seed potato portfolio spans a broad spectrum—from varieties best suited for fresh consumption to specialized types for processing into French fries, chips, and potato flour. In addition to home-grown favorites like Qing Shu 9 and Hong Mei, internationally recognized varieties such as McCain, Atlantic, Chaboti, and Burbank further expand the options available to growers and processors. Their external characteristics—uniform shape, smooth or distinct textured skin, and vibrant color—ensure reliable sprouting and robust plant growth, leading to consistent, high-quality yields.
Whether your focus is on premium fresh-market potatoes or producing value-added processed products, choosing the right seed potatoes is key to success. For further technical specifications and localized agronomic advice, we recommend consulting with agricultural experts or local extension services.
