The company is a prominent Chipsona 1 Potato Exporter and Supplier all over India and Nepal. The Chipsona 1 Potato that we offer is high on quality. Our Chipsona 1 Potato is used to make chips and French fries. Details Year of Release : 1998 Morphological Characteristics

• Plant : Plants medium tall, semi-erect,compact and vigorous. Stems few, thick, slightly pigmented with poorly developed straight wings
• Foliage : Green. Leaves open, rachisgreen. Leaflets ovate, smooth, dull surface with entire margin
• Flowers : White, profuse flowering.Anthers orange-yellow, well developed, moderate pollen stainability. Stigma round pinhead
• Tubers : White, medium to large, oval,smooth skin, fleet eyes, dull white flesh
• Sprouts : Green

• Adaptability : Bihar and UttarPradesh
• Maturity : Medium (90-110 days)
• Yield : 40 t/ha
• Dormancy Medium ( 6-8 weeks )
• Diseases : Resistant to late blight
• Dry matter : High

• Easy to cook
• Waxy texture
• Mild flavor
• Free from discoloration after cooking
• Due to high dry matter, low reducing sugars and low phenols
• The variety is highly suitable for making chips and French fries

The company is a prominent Chipsona 1 Potato Exporter and Supplier all over India and Nepal. The Chipsona 1 Potato that we offer is high on quality. Our Chipsona 1 Potato is used to make chips and French fries. Details Year of Release : 1998 Morphological Characteristics

• Plant : Plants medium tall, semi-erect,compact and vigorous. Stems few, thick, slightly pigmented with poorly developed straight wings
• Foliage : Green. Leaves open, rachisgreen. Leaflets ovate, smooth, dull surface with entire margin
• Flowers : White, profuse flowering.Anthers orange-yellow, well developed, moderate pollen stainability. Stigma round pinhead
• Tubers : White, medium to large, oval,smooth skin, fleet eyes, dull white flesh
• Sprouts : Green

• Adaptability : Bihar and UttarPradesh
• Maturity : Medium (90-110 days)
• Yield : 40 t/ha
• Dormancy Medium ( 6-8 weeks )
• Diseases : Resistant to late blight
• Dry matter : High

• Easy to cook
• Waxy texture
• Mild flavor
• Free from discoloration after cooking
• Due to high dry matter, low reducing sugars and low phenols
• The variety is highly suitable for making chips and French fries