Agria Potato Supplier

Quick Overview

Agria is a premium, high-starch potato variety renowned for its exceptional processing qualities and culinary versatility. Developed primarily for industrial use, its slightly floury texture and rich flavor profile make it ideal for frying, baking, and mashing. The tubers are large, oval-shaped, with light brown skin and deep yellow flesh, offering visual appeal for both fresh markets and processed products. Agria thrives in temperate climates and is widely cultivated across Europe, particularly in Germany and the Netherlands, where it dominates French fry and chip production. Its consistent performance, high yields, and adaptability to different growing conditions have cemented its status as a top choice for farmers and food manufacturers alike.

Origin & History

Agria was developed in Germany during the 1980s through selective breeding programs aimed at creating a high-yielding, disease-resistant potato for industrial processing. It was introduced as a dual-purpose variety, excelling in both culinary applications and starch production due to its elevated dry matter content. The variety quickly gained traction across Europe, becoming a staple for frozen French fry manufacturers and snack food producers. Over time, Agria’s resistance to common scab and moderate tolerance to late blight made it a reliable choice for farmers facing disease pressures. Today, it remains one of the most economically significant potato varieties in the EU, with ongoing cultivation in over 20 countries worldwide.

Specifications

Agria potatoes typically contain 18–22% starch content, classifying them as high-starch, floury potatoes ideal for processing. The tubers are large, averaging 150–250 grams in weight, with an oblong to oval shape and shallow eyes for minimal waste during peeling. The skin is light brown with a slightly netted texture, while the flesh is firm and yellow, retaining color after cooking. Agria requires a medium to long growing season (100–120 days) and performs best in well-drained, loamy soils with consistent moisture. Its agronomic traits include moderate resistance to late blight and common scab, though it requires careful storage to prevent sprouting.

Key Characteristics

1. High Starch Content: Delivers crispiness when fried and fluffiness when baked or mashed, making it a processor’s favorite.
2. Rich Flavor: Buttery, robust taste enhances gourmet dishes, from roasted potatoes to artisanal chips.
3. Uniform Tuber Size: Consistent shape and weight reduce waste in mechanical processing and packaging.
4. Excellent Storage Stability: Maintains quality for months under proper cold storage conditions (3–4°C with high humidity).
5. Versatile Growth Adaptability: Thrives in diverse climates, from Northern Europe to temperate regions worldwide, with proper crop management.

Best Uses

Agria is primarily used for French fries, potato chips, and dehydrated potato products due to its high starch content and low sugar levels, which prevent excessive browning during frying. Its floury texture also makes it perfect for fluffy mashed potatoes and gnocchi, though it’s less suitable for salads or dishes requiring firmness. Industrial food processors value Agria for starch extraction, as its dry matter content exceeds 20%. While occasionally used for table purposes (e.g., roasting), it’s predominantly a processing potato rather than an all-around table variety. For optimal results, Agria should be fried or baked at high temperatures to highlight its crispy exterior and tender interior.