Spunta Potato Supplier

Quick Overview

The Spunta potato variety is a widely appreciated tuber celebrated for its elongated shape, smooth texture, and exceptional suitability for a range of culinary purposes, particularly in Mediterranean and European cuisines. Known for its high yield potential and adaptability to various growing conditions, Spunta has become a staple in both commercial agriculture and home gardening, offering reliability and versatility to farmers and cooks alike. This variety features a pale yellow skin and light yellow flesh, with a waxy yet slightly floury consistency that makes it a favorite for dishes requiring a potato that holds its shape well. Spunta’s robust nature and pleasant, mild flavor have earned it a strong reputation among growers who value productivity and consumers who enjoy its taste in everyday meals. It stands out as an all-purpose potato that bridges the gap between specialized varieties, delivering consistent quality across diverse applications.

• High yield potential makes it a favorite among commercial growers.
• Elongated, uniform shape ideal for consistent cutting and cooking.
• Pale yellow skin and flesh with a mild, appealing flavor.

Origin & History

The Spunta potato variety originated in the Netherlands, a country renowned for its advanced potato breeding programs and significant contributions to global agriculture, likely emerging in the mid-20th century. It was developed through selective breeding to meet the demands of farmers seeking a potato with excellent yield, disease resistance, and adaptability to the temperate climates of Europe and beyond. Spunta is thought to be a cross between earlier varieties, possibly including the well-known Bintje, refined to enhance its elongated shape and culinary versatility, reflecting Dutch expertise in potato innovation. Since its introduction, it has spread widely, becoming especially popular in Mediterranean countries like Spain, Italy, and North Africa, where it thrives in warm, sunny conditions and is a key crop for local markets. Over decades, Spunta has solidified its place in agricultural history as a dependable variety, valued for both its practical growing traits and its role in traditional recipes across cultures.

• Developed in the Netherlands, a hub of potato breeding.
• Popular in Mediterranean regions due to climate adaptability.
• Likely bred from crosses with varieties like Bintje.
• Gained prominence in the mid-20th century for its reliability.

Specifications

Spunta potatoes are characterized by their long, slightly curved shape, typically measuring 10 to 15 centimeters in length, with a weight ranging from 150 to 250 grams per tuber, depending on growing conditions. They feature a thin, smooth, pale yellow skin that is easy to peel and a light yellow flesh with a low to medium starch content, usually around 13-15%, giving them a waxy texture. This variety is an early to mid-season crop, maturing in approximately 80 to 100 days, making it suitable for regions with shorter growing seasons or multiple harvests. Spunta plants prefer well-drained, sandy loam soils with a pH of 5.0 to 6.0 and require moderate water and nutrient levels to produce their characteristically high tuber count, often 10 to 15 per plant. Their uniform size and shape, combined with good storage potential, make them a practical choice for both fresh market sales and long-term use.

• Long, curved tubers averaging 150-250 grams each.
• Thin, pale yellow skin and light yellow, waxy flesh.
• Early to mid-season maturity in 80-100 days.
• High tuber count of 10-15 per plant in optimal conditions.

Key Characteristics

One of the defining traits of the Spunta potato is its elongated, uniform shape, which makes it ideal for slicing into consistent pieces for frying or roasting, enhancing both presentation and cooking efficiency. Its waxy texture, due to a lower starch content, ensures it retains its structure when boiled or steamed, making it a top choice for salads and stews where disintegration is undesirable. Spunta offers a mild, slightly sweet flavor that complements a variety of seasonings and ingredients, providing a subtle yet satisfying taste in dishes. The variety exhibits moderate resistance to diseases like common scab and early blight, though it may require careful management in wet conditions to prevent issues like late blight. Additionally, its thin skin and high yield potential make it an economical and visually appealing option for growers and consumers seeking quality and quantity in a single variety.

• Elongated shape perfect for uniform slicing.
• Waxy texture holds shape during boiling or steaming.
• Mild, sweet flavor enhances diverse recipes.
• Moderate disease resistance, best in well-managed conditions.

What is the Potato Variety Best Used For? Potato Chips, French Fries, Potato Starch, or Table Use?

The Spunta potato variety is best suited for French fries and general table use, thanks to its waxy yet versatile texture and elongated shape, though it is not ideal for potato chips or starch production. Its low to medium starch content and ability to hold its form when cooked make it perfect for frying into long, golden French fries that are crispy outside and tender inside, a quality prized by home cooks and restaurants alike. For table use, Spunta excels in dishes like potato salads, boiled sides, or roasted preparations, where its firm flesh and mild flavor shine without breaking apart, unlike higher-starch varieties. It is less suited for potato chips, as its lower starch and higher moisture levels result in less crispness and more oil absorption compared to varieties like Russet or Maris Piper designed for chipping. Similarly, Spunta’s starch content is too low for efficient potato starch extraction, making it impractical for industrial starch purposes, but its strengths in frying and table applications ensure it remains a valuable all-around culinary potato.

Unsuitable for potato starch production due to insufficient starch levels.

Ideal for French fries due to shape and frying texture.

Great for table use in salads, boiling, or roasting.

Not optimal for potato chips due to lower starch content.