Umatilla Russet
Umatilla Russet[edit | edit source]
The Umatilla Russet is a type of potato that is primarily grown in the Pacific Northwest region of the United States. It is a popular choice for commercial production due to its high yield and resistance to common potato diseases.
History[edit | edit source]
The Umatilla Russet was developed by the United States Department of Agriculture (USDA) and the Oregon State University (OSU) in the late 20th century. It was officially released in 1998 and has since become a staple in the potato industry.
Characteristics[edit | edit source]
The Umatilla Russet is a medium to large-sized potato with a long, oblong shape. It has a rough, russeted skin and white flesh. The potato is known for its excellent storage capabilities and its resistance to Potato Leafroll Virus and Potato Virus Y.
Cultivation[edit | edit source]
Umatilla Russet potatoes are typically planted in the spring and harvested in the fall. They prefer well-drained, sandy soil and require regular watering. The potatoes are typically ready for harvest 90 to 120 days after planting.
Uses[edit | edit source]
The Umatilla Russet is primarily used for the production of French fries due to its high solids content and low sugar levels. It is also suitable for baking, mashing, and roasting.
See Also[edit | edit source]
References[edit | edit source]
- U.S. Department of Agriculture. (1998). Umatilla Russet. Retrieved from https://www.ars.usda.gov/
- Oregon State University. (1998). Umatilla Russet. Retrieved from https://extension.oregonstate.edu/
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