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US: New spud variety suited to Florida, fries up less oily

A new chipping potato variety appears to be more tolerant to heat-induced internal problems as well as frying up less oily. Elkton, as the new variety is dubbed, went through 19 trials from 2003-2013 in Florida, according to a news release. Source: www.thegrower.com See on Scoop.it - Potato News

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Lukie Pieterse, Editor and Publisher of Potato News Today

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