Seed Potatoes: Inca no Mezame, 15 pieces * Boasts the best taste in Japanese history!

Meat texture: Medium (Sticky ☆☆★☆☆ Mealy)
Boiling resistance: Low (Low ★☆☆☆☆ High)
Discoloration after cooking: None (Low ☆☆☆☆☆ High)
Wilting period: Very early (Early ★☆☆☆☆ Late)
Dormancy period: Very short (Short ☆☆☆☆☆ Long)





☆Characteristics of Inca no Mezame☆

Inca no Mezame is a Japanese native potato variety registered with the Ministry of Agriculture, Forestry and Fisheries in 2002.

This variety was developed by cross-pollinating a diploid variety with a unique flavor, W822229-5, with a diploid variety with deep yellow flesh, P10173-5, with the goal of enabling cultivation in Japan's long-day conditions. Seeds were collected from this cross, and superior individuals were selected to create this new variety.

The name Inca no Mezame (meaning Awakening of the Inca) reflects its origin and novelty. Compared to widely cultivated varieties, its yield is lower and its storability is poor, so it has not become a superior variety in Hokkaido. However, its production is increasing as a regional specialty variety. It is the first diploid variety in Japan, distinct from the tetraploid common cultivation species S. tuberosum.

Starch content is approximately 18%, peel browning is unknown, discoloration after cooking is none, reducing sugar content is unknown, skin color is yellowish-brown, flesh color is deep yellow, taste is unique with a distinct flavor and sweetness, it holds its shape well when boiled, it is oval-shaped, eyes are shallow, wilting period is very early, and dormancy period is about 30 days.

Disease and pest resistance: Susceptible to potato cyst nematode, weak against viral diseases, weak against late blight, strong against bacterial wilt, strong against powdery scab, and almost no internal abnormalities.