Camel Potato Supplier

Quick Overview

The Camel potato is a versatile, high-yielding variety prized for its balanced starch content and adaptability to various growing conditions. Characterized by its oblong shape, smooth yellow skin, and creamy yellow flesh, this variety offers excellent culinary qualities for both home and commercial use. Developed to withstand variable climates, Camel potatoes maintain consistent quality whether grown in temperate or warmer regions, making them a reliable choice for farmers worldwide. Their moderate starch content positions them as an excellent all-purpose potato, suitable for boiling, baking, and light frying while holding their shape well in salads. The variety’s disease resistance and reliable yields have made it increasingly popular in both European and North African markets over the past decade.

Origin & History

Camel potatoes were first developed in the Netherlands during the late 1990s through crossbreeding programs aimed at creating a durable, multipurpose potato. Breeders specifically targeted enhanced resistance to common potato diseases while maintaining good cooking qualities and visual appeal. The variety was introduced commercially in 2003 and quickly gained traction across Mediterranean countries due to its heat tolerance. Its name “Camel” reflects its ability to thrive in drier conditions compared to many traditional European varieties. Over the past 15 years, Camel has become particularly important in North African agriculture, where it’s valued for both local consumption and export markets to Europe.

Specifications

Camel potatoes typically feature a medium starch content ranging from 14-17%, placing them between waxy and floury varieties in texture. The tubers are medium to large in size, averaging 120-200 grams, with an elongated oval shape and very shallow eyes. They possess smooth, yellow skin with firm yellow flesh that resists discoloration after cutting or cooking. This variety matures in approximately 90-110 days depending on growing conditions, offering farmers good flexibility in planting schedules. Agronomically, Camel demonstrates strong resistance to common scab and potato virus Y, along with moderate tolerance to late blight under proper management.

Key Characteristics

1. Balanced Texture: The medium starch content provides versatility – firm enough for salads yet soft enough for mashing when fully cooked.
2. Reliable Performer: Consistently high yields across diverse soil types and climate conditions, including warmer regions.
3. Excellent Shelf Life: Maintains quality in storage longer than many all-purpose varieties, with low sprouting tendency.
4. Visual Appeal: Attractive, uniform tubers with smooth skin require minimal processing for fresh market sales.
5. Culinary Flexibility: Retains shape when boiled while developing a pleasant, slightly creamy texture when roasted or baked.

Best Uses

Camel potatoes are best classified as all-around table potatoes, excelling in boiled, roasted, and steamed preparations while being acceptable (though not ideal) for chips. Their balanced starch content makes them particularly suitable for:

• Restaurant use: Where consistent quality and appearance are valued
• Pre-packaged fresh potatoes: Due to their attractive shape and durability
• Traditional stews and soups: Where potatoes need to hold structure
• Home cooking: Offering versatility for most preparation methods
• Light processing: Such as pre-peeled or pre-cut potato products

While they can be used for chips, their moderate starch content produces a less crisp product compared to high-starch varieties like Agria. They are not typically used for starch production due to their intermediate dry matter content. For optimal results, Camel potatoes perform best when roasted with oils or used in dishes where their natural flavor and texture can shine.