Agata Potato Supplier

Quick Overview

Agata is a premium early-season table potato prized for its smooth texture, buttery flavor, and exceptional boiling qualities. This waxy variety features attractive oval tubers with thin yellow skin and pale yellow flesh that holds its shape perfectly when cooked. Originally bred for fresh market consumption, Agata has become a favorite among chefs for gourmet salads and steamed potato dishes due to its delicate flavor profile. The variety matures quickly (70-90 days), allowing farmers multiple harvest opportunities in favorable climates. With its high marketability and consumer appeal, Agata dominates supermarket shelves across Europe and South America as a premium fresh-eating potato. Its versatility extends from home kitchens to restaurant menus, though it’s not suitable for industrial processing.

Origin & History

Agata was developed in the Netherlands during the late 20th century as part of a breeding program focused on early-maturing, disease-resistant table potatoes. Dutch agriculturists specifically designed this variety to meet growing consumer demand for thin-skinned, visually appealing potatoes that required minimal preparation. The variety quickly spread through Mediterranean countries where its drought tolerance and early harvest capabilities proved particularly valuable. By the early 2000s, Agata had become established as one of Europe’s leading fresh-market potato varieties. Its commercial success led to adoption in South America, where it’s now a staple in countries like Brazil and Argentina. The variety’s consistent performance has maintained its popularity for over three decades in competitive markets.

Specifications

Agata potatoes typically contain 12-15% starch content, classifying them as low-to-medium starch waxy potatoes ideal for moist-heat cooking. The tubers are medium-sized (100-150g) with a uniform oval shape and very shallow eyes that minimize peeling waste. Their thin, smooth yellow skin requires minimal scrubbing, while the pale yellow flesh maintains an appealing color after cooking. This variety matures remarkably early (70-90 days depending on climate) and yields approximately 35-45 tons per hectare under optimal conditions. Agata shows moderate resistance to common potato diseases but requires careful handling due to its thin skin susceptibility to bruising. The plants demonstrate good drought tolerance compared to other table varieties.

Key Characteristics

1. Waxy Texture: Maintains perfect structural integrity when boiled, steamed, or used in salads without becoming mushy.
2. Early Maturity: Allows for quicker harvests and potential multiple cropping in favorable growing regions.
3. Consumer-Friendly Attributes: Thin skin eliminates need for peeling, while uniform shape enhances visual presentation.
4. Climate Adaptability: Performs well in both temperate and warmer climates with proper irrigation management.
5. Market Stability: Consistently high demand from retail markets due to reliable quality and cooking performance.
6. Nutritional Value: Contains higher vitamin C content than many processing varieties, appealing to health-conscious consumers.

Best Uses

Agata is primarily an all-around table potato, excelling in boiled, steamed, and salad applications where shape retention is crucial. Its waxy texture makes it the perfect choice for classic potato salads, Nicoise salads, and gourmet steamed potato dishes. The variety performs exceptionally well in roasted preparations when parboiled first to prevent drying out. While not suitable for chips or fries due to low starch content, Agata makes excellent home-style pan-fried potatoes when sliced thickly. Some high-end restaurants use young Agata potatoes for their delicate skin and buttery flavor in signature dishes. It’s categorically a fresh market variety rather than a processing potato.