Valdivia Potato Supplier

Quick Overview

Valdivia is a versatile, high-yielding potato variety prized for its balanced starch content and adaptability to various culinary applications. With its smooth, yellow skin and creamy yellow flesh, this variety offers excellent visual appeal for both fresh markets and processing. Developed to thrive in diverse climates, Valdivia performs well in both temperate and subtropical regions, making it a reliable choice for farmers worldwide. The tubers are medium to large in size, with a uniform oval shape that minimizes waste during peeling and processing. Its mild, buttery flavor and firm yet tender texture make it equally suitable for home cooking and industrial food production.

Origin & History

Valdivia was developed in Chile in the early 2000s, named after the historic Valdivia region known for its rich agricultural heritage. Bred for disease resistance and consistent yields, this variety quickly gained popularity in South America before expanding to European and North African markets. Its genetic lineage includes heritage Chilean potatoes crossed with high-performance European varieties, resulting in a robust, adaptable cultivar. Valdivia was specifically designed to withstand variable weather conditions, including moderate drought and humidity, making it a favorite among farmers in changing climates. Today, it is widely cultivated in Chile, Peru, Spain, and Morocco, with increasing demand in gourmet and processing markets.

Specifications

Valdivia potatoes typically have a medium starch content (14–18%), placing them between waxy and floury varieties, which enhances their versatility. The tubers are medium to large, averaging 120–200 grams, with an oval shape and shallow eyes for minimal peeling loss. The skin is smooth and yellow, while the flesh is creamy yellow, retaining its color after cooking. Valdivia has a growing cycle of 90–110 days, making it a mid-season variety suitable for multiple cropping cycles in favorable climates. It exhibits good resistance to common potato diseases such as late blight and potato virus Y (PVY), though it requires proper crop rotation for optimal yields.

Key Characteristics

1. Balanced Texture: The medium starch content provides a firm yet tender bite, ideal for boiling, roasting, and frying without disintegrating.
2. Consistent Shape & Size: Uniform tubers reduce waste in processing and improve marketability for fresh sales.
3. Disease Resistance: Strong tolerance to late blight and PVY reduces reliance on chemical treatments, appealing to sustainable farmers.
4. Adaptability: Performs well in diverse climates, from the cool highlands of the Andes to Mediterranean coastal regions.
5. Culinary Versatility: Mild, buttery flavor enhances dishes without overpowering other ingredients, making it a chef-friendly choice.

Best Uses

Valdivia is an all-around table potato, excelling in boiling, roasting, and steaming due to its balanced texture that holds shape while remaining tender. It is also suitable for premium potato chips when sliced thinly and fried at high temperatures, as its moderate starch content ensures crispiness without excessive browning. While not the first choice for starch production, it can be used in dehydrated potato products like flakes and granules. The variety shines in gourmet applications, such as gratin dishes, salads, and rustic fries, where flavor and appearance matter. Its versatility makes it a top pick for both household kitchens and food service industries.

Supply Availability

We supply Valdivia potatoes either grown on our own farms in suitable climates or sourced from trusted partner growers in Chile and Spain, ensuring year-round availability. Our cultivation practices prioritize quality and sustainability, delivering tubers that meet strict food safety and export standards. Whether you need small batches for specialty markets or bulk quantities for processing, we offer flexible packaging and reliable logistics to meet your demands.