Breeding, Consumers, Health/Nutrition/Food Safety, Research, Varieties

Czech Republic creates tuber for health-conscious purple-potato eaters

 

In October, the the Potato Research Institute in the east-Bohemian city of Havlíčkův Brod in the Czech Republic, introduced the “Val Blue,” a debut 11 years in the making and the first new variety of potato bred at the Institute since 2005. Like most potatoes, Val is fairly unprepossessing at first glance. But inside, its flesh is a rich, royal violet color, which cooks up to a purple shade straight out of a box of Crayolas. The texture is smooth and dense, the flavor earthy and fairly non-distinctive. Rather like a potato, PRI geneticist Jaroslava Domkářová notes with a smile. According to Domkářová, the Val Blue’s vivid purple color is 30 percent more intense than that of its “mother” potato, the PRI-bred “Valfi.” Its trademark hue indicates an antioxidant load surpassing its white- and yellow-flesh relatives two or three times over. According to Domkářová, of the approximately 1,500 varieties of potato grown in the European Union, the Val Blue belongs to a rare cohort. More

Editor & Publisher: Lukie Pieterse


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