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Perfect mix of characteristics for high processing yields  

Lady Alicia is a premium crisping variety, with medium dry matter content and very low, stable sugars making it well suited to crisp production. It produces high yields of short oval tubers, with yellow skins and flesh and shallow eyes. Lady Alicia can be processed fresh, or due to its excellent storage qualities, it can be stored long term and processed late into the season. The crisps produced from Lady Alicia are of outstanding quality. 

Lady Alicia
Underwater weight477
Dry matter %25,7
DormancyMedium short
Bruising index (*1)12
Second growth (*2)7.6
Common scab (*2)7.7
Late blight (*2)4.6
Tuber shapeRound/Round oval
Percentage 40/70 %85
Skin colorDark yellow
Flesh colorLight yellow
Eye depthShallow
UniformityVery good
Internal defects %0
Hollow heart %0
Fry Colour fries October (8°C)8
Fry Colour fries February (8°C)8
Fry Colour fries May (8°C)6
Fry Colour fries June (4°C)7
Potato Cyst Nematodes Ro1 (*2)9
Potato Cyst Nematodes Ro2/3 (*2)1
Potato Cyst Nematodes Pa2 (*2)2
Potato Cyst Nematodes Pa3 (*2)1
Wart Disease wz 1 (D1) (*3)6
Wart Disease wz 2 (G1) (*3)
Wart Disease wz 6 (O1) (*3)4
Wart Disease wz 18 (T1) (*3)4

(*1): 0= none, 50 = severe 
(*2): 9 = resistant, 1 = very susceptible 
(*3): 10 =resistant, 3 = very susceptible 


▪ White round tubers with low bruising levels and consistent dry matters 
▪ Good yield potential with strong growing habit suitable for production on lighter soils 
▪ Excellent stable processing qualities producing an attractive crisp throughout the storage season 
▪ Ideal size with minimal tubers outside of processing fraction