Levante

Levante is a maincrop variety for the table market with good Blight resistance. Levante is one of the Next Generation varieties.

The skin is yellow with a light yellow flesh colour. The tuber numbers are high and Levante has an excellent taste. Firm cooking qualities with a good dry matter content.

  • Market outlet: table and organic
  • Smooth yellow skin and light yellow flesh
  • Good dry matter and excellent taste
  • High tuber numbers
Newest breed available
Levante nestje met doorsnee
Levante SNG CL®Agrico20
Levante SNG CC®Agrico20
Levante aardappels aan plant - yield

Suggested fertiliser treatment
Nitrogen: standard advice.
Potassium: standard advice.
Phosphate: standard advice.

Plant spacing
35/45mm: 33cm (33,500 plants/Ha).
45/55mm: 36cm (31,500 plants/Ha).
Spacing figures for 90cm row width.

Herbicide sensitivity
Early observations show that the use of Metribuzin (Sencorex) can result in a severe foliage reaction and some yield reduction.

Storage
Good dormancy and is suitable for medium storage.

Levante characteristics

Plant and tuber

  • Maturity
    Maincrop | 5
  • Tuber shape
    Long oval
  • Flesh Colour
    Light yellow | 6
  • 5 low | 9 high
    Tuber number
    High | 8
  • 5 small | 8 large
    Tuber size
    Quite large | 7
  • Skin colour
    Yellow
  • Flower colour
    White
  • 4 none | 8 many
    No. of berries
    Quite few | 5,5
  • 4 slow | 8 fast
    Foliage: - initial development
    Quite fast | 7
  • 4 slow | 8 fast
    Foliage: - final development
    Fast | 8
  • Foliage: - selectability
    Average | 6
  • 4 weak | 8 firm
    Foliage: - firmness
    Quite firm | 7
  • Lightsprout colour
    Green-red
  • 4 irregular | 8 regular
    Uniformity of shape
    Regular | 7
  • 5 irregular | 8 regular
    Uniformity of size
    Quite regular | 6,5
  • 3 insufficient | 8 excellent
    Skin finish
    Good | 7

Quality characteristics

  • 6 average | 9 high
    Average yield
    Quite high | 7
  • 300 low | 500 high
    Underwater weight
    365
  • A firm | AB rather firm | B rather floury | BC floury | C floury
    Cooking type
    Floury | BC
  • 4 short | 8 long
    Dormancy
    Quite long | 6,5
  • Resistance to harvest damage
    Sensitive | 5
  • 4 very sensitive | 8 minimum to none sensitive
    Secondary growth
    Minimum sensitive | 7
  • 4 very sensitive | 8 minimum to none sensitive
    Growth cracks
    Minimum sensitive | 7
  • 4 very sensitive | 8 minimum to none sensitive
    Black spot
    Quite sensitive | 6,5
  • 17% low | 26,5% high
    Dry matter content
    20,4%
  • 5 moderate | 8 excellent
    Dry matter distribution
    -
  • 1 very low | 11 quite high
    TGA level
    4,73
  • 4 very sensitive | 8 minimum to none sensitive
    Raw discolouration
    Sensitive | 5
  • 4 very sensitive | 8 minimum to none sensitive
    Discolouration after cooking
    Minimum sensitive | 7
  • 4 insufficient | 8 excellent
    Suitable for chipping
    Moderate | 5,5
  • 4 insufficient | 8 excellent
    Suitable for crisping
    -

Disease resistances

  • Late blight foliage
    Minimum to non susceptible | 9
  • Late blight tuber
    Minimum susceptible | 7
  • Common scab
    Susceptible | 5,5
  • PCN Ro 1/4
    Resistant | 9
  • PCN Ro 2/3
    Susceptible | 4
  • PCN Pa 2 Pallida
    Susceptible | 3
  • PCN Pa 3 Pallida
    Susceptible | 3
  • Powdery scab
    Minimum susceptible | 6
  • Fusarium
    Minimum susceptible | 6
  • Blackleg
    -
  • Black dot
    Minimum susceptible | 7,5
  • Spraing
    Minimum susceptible | 6
  • Leafroll
    -
  • A
    -
  • X
    -
  • Yn
    Minimum susceptible | 7
  • Virus - Yntn (tuber symptoms)
    Minimum to non susceptible | 8
  • Wart disease F1
    -
  • Wart disease F6
    -
  • Wart disease F18
    -