Introduction: Potato varieties can generally be classified by use into: table type, starch processing type, and fried food processing type.
Table type varieties do not require high starch content, with lower starch content being preferable. High-quality varieties suitable for cultivation in northern Minhou include Dongnong 303, Favorita, Kexin 4, Chunshu 2, He 14, and Kexin 3.
For starch processing varieties, in addition to high yield, the most critical requirement is that the starch content must be above 15%, and the eyes should be as shallow as possible to facilitate cleaning during processing. Varieties suitable for cultivation in our city include Kexin 3 and Jizhangshu 3 (seedless).
Fried food processing varieties are characterized by shallow eyes, easy peeling, dry matter content above 19.6%, and good storability. Among them, fried french fry varieties must have a long or oval shape, a length of over 6 cm, a width of no less than 3 cm, and a weight of over 120 grams; they should have white or brown skin with white flesh, no hollow centers, and no green tops.
Fried potato chip varieties require a shape close to round, not too large, with a high proportion of tubers weighing between 50-150 grams. Varieties in this category include Atlantic and Shepody.