2020 Alaska Certified Seed Potato Growers (2019 Crop Year)*

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2020 Alaska Certified Seed Potato Growers (2019 Crop Year)* Farm Name Mailing Address Phone # Email 506 E. Fireweed, Palmer, AK Specialty Crops 907-746-2773 [email protected] AK 99645 12501 Marsh Rd, Palmer, Black Bear Farm 907-745-2807 [email protected] AK 99645 980 S Snodgrass Rd, Dearborn Farm 907-354-2236 [email protected] Palmer AK 99645 Palmer, Trapper Creek 8621 Witherspoon Cir, GK Farms 907-339-1966 [email protected] Anchorage, AK 99504 8470 Russet Rd, Palmer, Little Susitna Farm 907-746-5496 [email protected] AK 99645 Pyrah’s Pioneer Peak P.O. Box 966, Palmer, AK 907-745-4511 [email protected] Farm 99645 17909 E Plumley Rd, Rempel Family Farm 907-745-5554 [email protected] Palmer, AK 99645 P.O. Box 483, Delta Brasier Farms 907-895-4961 [email protected] Junction, AK 99737 D & L Golden Heart 1933 Raven Dr., 907-687-9592 N/A Potatoes Fairbanks, AK 99709 HC 33 Box 31180, High Stakes Farming 907-371-7262 [email protected] Fairbanks, Nenana, AK 99760 HC 33 Box 31485, Nenana, Hillbilly Homestead 907-378-4809 [email protected] Nenana, AK 99760 Anderson, Delta 999 Maura St. Fairbanks, Pingo Farm 907-479-7977 N/A AK 99709 217 H St Box 3002 smiths_micro_farm@ Smith’s Micro Farm 907-378-6410 Anderson, AK 99744 hotmail.com P.O. Box 370, Nenana, AK Timohovich Farms 907-978-5295 timohovichfarms@ gmail.com 99760 58508 East End Rd, OceansideFarmsAlaska@ Homer Oceanside Farms 907-299-7873 Homer, AK 99603 gmail.com *This list may not be all inclusive, the above certified seed potato growers have agreed to have their name on this list AK Certified Seed Potato Varieties A Alaska Frostless G German Butterball Pike Alby Gold Goldrush Russet Pimpernel Alaska Red Granola Purple Viking Allagash Russet Green Mountain R Ranger Russet All Blue Gui Valley Ratte All Red H Haida Red Gold B BakeKing Hilite Russet Red Lasoda Beauty of Hebon Huckleberry Red Pontiac Bintje I Iditared Redsen Bush’s Peanut J Jemseg Robinta C Calwhite K Kennebec Rose Finn Apple Calwhite Russet Kerr's Pink Rose Gold Candy Cane Keuka Gold Russet Norkotah Caribe King Edward Russian Banana Caribou Russet Krantz S Saginaw Gold Catriona L Lemhi Russet Sangre 11 Cherry Red M Magic Molly Salem Chieftain Magic Myrna (8-3) Satina Corne de Mouton Mainestay Shepody D Daisy Gold Mountain Gem Sierra Russet Dark Red Norland Mrs Mohler’s Yellow Snowchip Delta Reds (22-1) N ND 8068-5 Russet Superior Denali Nicola U US Blue Docs NorDonna W White Rural New York F Fiesta (29-6) P Peanut Y Yellow Finn French Fingerling Peter Wilcox Yukon Gold .

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2021 Alaska Certified Seed Potato Varieties
2021 Alaska Certified Seed Potato Varieties Variety Name Possible Other Names Potato Skin Color Potato Flesh Color Cooking/Eating Information Flower Description Yield Information Disease/Pest Information Adirondack Dark Blue (2) Dark Purple (2) Good roasted, steamed, and Petals are mainly Produces higher Can be susceptible to Blue in salads. Can be chipped, but white with some blue- yields than most common scab, silver scurf, not after being in cold storage. purple pigmentation. blue varieties. (1) and Colorado potato beetle. (1) (1) (1) Alaska AK Frostless Whitish/Yellowish White (3) Excellent flavor. (3) Good for Blue violet petals (3) Medium to high Somewhat resistant to Frostless (3) baking, chipping, and making yield potential. (3) common scab. Susceptible into french fries. Not good for to late blight, wart, and chipping after cold storage. (8) golden nematode. (3) Alaska Mountain Blush* Alaska Red AK Redeye Red (2) White (2) Good texture and flavor. Good Dark lilac petals. (9) High yielding. (9) Some susceptibility to scab. for boiling and baking, but not Susceptibility/resistance to good for chipping. (9) other diseases or pests is unknown. (9) Alby's Gold Yellow (2) Yellow (2) Texture is starchy. (2) Allegany Buff (10) Whitish-Yellowish Good for making french fries Light purple petals. High yielding. (10) Resistant to golden (10) and chipping, even after Yellow anthers. (10) nematode, early blight, and tubers are placed in cold verticillium wilt; some storage. Has good taste and resistance to pitted scab and texture after boiling and late blight. (10) baking. (11) Allagash Allagash Whitish/Yellowish White (3) Good Taste.
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Potato - Wikipedia, the Free Encyclopedia
Potato - Wikipedia, the free encyclopedia Log in / create account Article Talk Read View source View history Our updated Terms of Use will become effective on May 25, 2012. Find out more. Main page Potato Contents From Wikipedia, the free encyclopedia Featured content Current events "Irish potato" redirects here. For the confectionery, see Irish potato candy. Random article For other uses, see Potato (disambiguation). Donate to Wikipedia The potato is a starchy, tuberous crop from the perennial Solanum tuberosum Interaction of the Solanaceae family (also known as the nightshades). The word potato may Potato Help refer to the plant itself as well as the edible tuber. In the region of the Andes, About Wikipedia there are some other closely related cultivated potato species. Potatoes were Community portal first introduced outside the Andes region four centuries ago, and have become Recent changes an integral part of much of the world's cuisine. It is the world's fourth-largest Contact Wikipedia food crop, following rice, wheat and maize.[1] Long-term storage of potatoes Toolbox requires specialised care in cold warehouses.[2] Print/export Wild potato species occur throughout the Americas, from the United States to [3] Uruguay. The potato was originally believed to have been domesticated Potato cultivars appear in a huge variety of [4] Languages independently in multiple locations, but later genetic testing of the wide variety colors, shapes, and sizes Afrikaans of cultivars and wild species proved a single origin for potatoes in the area
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Seed Potato Directory 2017
The farm operation grows 93 acres of field generations one and two seed, operates 4 greenhouses producing conventional and NFT minitubers. Our stewardship of this seed continues through WISCONSIN the certification Our of stewardship these seed oflots this on seed Wisconsin continues seed through grower t farms, there is no other program like it. CERTIFIED The program maintains variety trueness to type; selecting and testing clones, rogueing of weak, genetic variants, and diseased plants to continue to develop and maintain germplasm of your SEED POTATOES favorite varieties at our laboratory. 103 Years of Seed Growing Tradition A Century Long Tradition Pioneers In Seed Potato Certification Administered since inception by the College of Agricultural and Life Sciences, University of Wisconsin – Madison, the program Much of the early research work on potato diseases and how retains a full-time staff of experienced professionals to ensure they spread was done Scientists in Germany found and that, Holland through around careful the monitoring turn thoroughness and impartiality in inspection and certification of the century. Scientists found that, through careful monitoring procedures. o of the crop and removal of unhealthy plants, Similar they could research maintain soon was a vigorous, healthy stock indefinitely. Similar research soon was Through providing information, exercising technical skill, doing b being conducted in the United States. research directed at solving problems, and conducting outreach activities, the University meets the growers at the field level. USDA plant pathologist W.A. Orton had studied potato This special relationship to the academic community brings new certification in Germany and upon his return, began to work with T information on pathogens, best practices, and introduces high potato growers and Universities to introduce those concepts quality basic seed into the marketplace.
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2004 Michigan Potato Research Report
MICHIGAN STATE UNIVERSITY AGRICULTURAL EXPERIMENT STATION IN COOPERATION WITH THE MICHIGAN POTATO INDUSTRY COMMISSION 2004 MICHIGAN POTATO RESEARCH REPORT Photo on Left Left to Right: Ben Kudwa, First Last, First Last, First Last, Senator Alan Cropsey, First Last, First Last Volume 36 TABLE OF CONTENTS PAGE INTRODUCTION AND ACKNOWLEDGMENTS……………………………. 1 2004 POTATO BREEDING AND GENETICS RESEARCH REPORT David S. Douches, J. Coombs, K. Zarka, S. Copper, L. Frank, J. Driscoll and E. Estelle…………………………………………. 5 2004 POTATO VARIETY EVALUATIONS D. S. Douches, J. Coombs, L. Frank, J. Driscoll, J. Estelle, K. Zarka, R. Hammerschmidt, and W. Kirk…………………..….……...… 18 MANAGEMENT PROFILE FOR NEW POTATO VARIETIES AND LINES DECEMBER 2004 Sieg S. Snapp, Chris M. Long, Dave S. Douches, and Kitty O’Neil…...….. 50 2004 ON-FARM POTATO VARIETY TRIALS Chris Long, Dr. Dave Douches, Fred Springborn (Montcalm), Dave Glenn (Presque Isle) and Dr. Doo-Hong Min (Upper Peninsula)..…... 56 SEED TREATMENT, IN-FURROW AND SEED PLUS FOLIAR TREATMENTS FOR CONTROL OF POTATO STEM CANKER AND BLACK SCURF, 2004 W.W. Kirk and R.L. Schafer and D. Berry, P. Wharton and P. Tumbalam………………………………..……...…………..………..... 70 POTATO SEED PIECE AND VARIETAL RESPONSE TO VARIABLE RATES OF GIBBRELLIC ACID 2003-2004 Chris Long and Dr. Willie Kirk……………..……...…………..……….... 73 MANAGING RHIZOCTONIA DISEASES OF POTATO WITH OPTIMIZED FUNGICIDE APPLICATIONS AND VARIETAL SUSCEPTIBILITY; RESULTS FROM THE FIELD EXPERIMENTS. Devan R. Berry, William W. Kirk, Phillip S. Wharton, Robert L. Schafer, and Pavani G. Tumbalam………………….……….... 78 HOST PLANT RESISTANCE AND REDUCED RATES AND FREQUENCIES OF FUNGICIDE APPLICATION TO CONTROL POTATO BLIGHT (COOPERATIVE TRIAL QUAD STATE GROUP 2004) W.W.
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Potato Glossary
A Potato Glossary A Potato Glossary by Richard E. Tucker Last revised 15 Sep 2016 Copyright © 2016 by Richard E. Tucker Introduction This glossary has been prepared as a companion to A Potato Chronology. In that work, a self-imposed requirement to limit each entry to a single line forced the use of technical phrases, scientific words, jargon and terminology that may be unfamiliar to many, even to those in the potato business. It is hoped that this glossary will aid those using that chronology, and it is hoped that it may become a useful reference for anyone interested in learning more about potatoes, farming and gardening. There was a time, a century or more ago, when nearly everyone was familiar with farming life, the raising of potatoes in particular and the lingo of farming in general. They were farmers themselves, they had relatives who farmed, they knew someone who was a farmer, or they worked on a nearby farm during their youth. Then, nearly everyone grew potatoes in their gardens and sold the extra. But that was a long ago time. Now the general population is now separated from the farm by several generations. Only about 2 % of the US population lives on a farm and only a tiny few more even know anyone who lives on a farm. Words and phrases used by farmers in general and potato growers in particular are now unfamiliar to most Americans. Additionally, farming has become an increasingly complex and technical endeavor. Research on the cutting edge of science is leading to new production techniques, new handling practices, new varieties, new understanding of plant physiology, soil and pest ecology, and other advances too numerous to mention.
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Potatoes in the Garden Dan Drost Vegetable Specialist Summary Potatoes Prefer a Sunny Location, Long Growing Season, and Fertile, Well-Drained Soil for Best Yields
Revised April 2020 Potatoes in the Garden Dan Drost Vegetable Specialist Summary Potatoes prefer a sunny location, long growing season, and fertile, well-drained soil for best yields. Plant potato seed pieces directly in the garden 14-21 days before the last frost date. For earlier maturity, plant potatoes through a black plastic mulch. Side dress with additional nitrogen fertilizer to help grow a large plant. Irrigation should be deep and frequent. Organic mulches help conserve water, reduce weeding, and keep the soil cool during tuber growth. Control insect and diseases throughout the year. Harvest potatoes as soon as tubers begin forming (new potatoes) or as they mature. Dig storage potatoes after the vines have died, cure them for 2-3 weeks, and then store the tubers in the dark at 40-45ºF. Recommended Varieties Potatoes are categorized by maturity class (early, mid-season or late), use (baking, frying, boiling), or tuber skin characteristics (russet, smooth, or colored). When selecting varieties, consider your growing environment, primary use, and how much space you have available to grow the plants. Most varieties grow well in Utah but all are not available. Most garden centers and nurseries carry varieties that produce high quality, productive seed tubers adapted to local conditions. Skin Type Suggested Varieties Russet Butte, Gem Russet, Ranger Russet, Russet Burbank Smooth Chipeta, Katahdin, Kennebec, Yukon Gold All Blue, Caribe (blue), Cranberry Red, Red Norland, Red Pontiac, Rose Finn, Colored Viking, How to Grow Soil: Potatoes prefer organic, rich, well-drained, sandy soil for best growth. Most soils in Utah will grow potatoes provided they are well drained and fertile.
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El C U Lt Iv O D E La Pa Pa En G U a T Em a La
Solanum tuberosum L. PREPARADO POR: Ing. Agr. Julio A. Franco Rivera COLABORADORES: Ing. Agr. Alvaro Del Cid H. Ing. Agr. Armando de Leon Ing. Agr. Guilermo Chavez PRIMERA EDICION GUATEMALA, SEPTIEMBRE DEL 2002. 2 Pág. 1. Introducción 2. Características botánicas, morfológicas y bromatológicas del cultivo 2.2. Morfología 2.2.1. Hábito de crecimiento 2.2.2. Raíces 2.2.3. Tallos 2.2.4. Hojas 2.2.5. Inflorescencia 2.2.6. Fruto, semilla 2.3. Composición química e importancia alimenticia 3. Condiciones agroclimáticas 3.1. Clima 3.2. Suelo 4. Cultivares recomendados 4.1. Variedad Loman 4.2. Variedad Tollocan 4.3. Variedad ICTA Chiquirichapa 4.4. Variedad ICTA Xalapan 4.5. Variedad Atzimba 4.6. Variedad ICTAFRIT 4.7. Variedad Atlantic 5. Manejo Agronómico 5.1. Preparación y enmienda al suelo 5.2. Siembra 5.3. Control de malezas y aporque 5.4. Fertilización 5.5. Manejo de plagas 5.5.1. Control de insectos del suelo 5.5.2. Control de insectos que atacan el follaje y los tubérculos 5.5.2.1. Chicharritas (Empoasca spp) 5.5.2.2. Polilla de la papa (Tecia solanivora y Phthorimaea operculella) 5.5.2.3. Pulguilla de la papa (Epitrix spp) 5.5.2.4. Mosca Minadora (Liriomyza huidobrensis) 5.5.2.5. El sílido de la papa o sílido del tomate (Paratrioza cockerelli) 5.5.3. Enfermedades fungosas, bacterianas y viróticas 5.5.3.1. El tizón tardío (Phytophthora infestans) 5.5.3.2. Rizoctoniasis (Rhizoctonia solani) 5.5.3.3. Pudrición bacteriana (Ralstonia solanacearum) 5.5.3.4.
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A Foodservice Guide to Fresh Potato Types POTATOES
THE PERFECT POTATO A Foodservice Guide to Fresh Potato Types POTATOES. THE PERFECT CANVAS FOR MENU INNOVATION. Potatoes aren’t just popular: they’re the #1 side dish in foodservice. You know that baked, mashed, roasted or fried, they have the remarkable ability to sell whatever you serve with them, enhancing presentations and adding value and appetite appeal. Now that you can tap into the intriguing shapes, colors and flavors of today’s exciting new potato types, innovation is easier than ever. No wonder so many chefs, from casual to fine dining, are reinventing potatoes in fresh new ways. So go ahead, grab a handful of potatoes and start thinking big. 1 A SPUD FOR ALL SEASONS AND REASONS. There are more than 4,000 potato varieties worldwide—though only a small fraction is commercialized. In the U.S., about 100 varieties are sold throughout the year to consistently meet the needs of the market. All of these varieties fit into one of five potato type categories: russet, red, white, yellow and specialty (including blue/purple, fingerling and petite). GET CREATIVE! We’ve created these at-a-glance potato type charts to help you find the right potato for any culinary purpose. Use them as a source of inspiration. Even when a potato type is recommended for a given application, another type may also work well to create a similar effect—or even a completely different, yet equally appealing result. Experiment with the types you have access to in new ways you haven’t tried. That’s the key to true menu innovation.
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Double-Certified Organic Seed Potatoes
Double-Certified Organic Seed Potatoes Based in Idaho, Grand Teton Organics came into being 8 years ago after owner John Hoggan purchased the land from Parkinson Seed Farm. John has over 50 years of potato growing experience ranging from production, seed selection, plant breeding, seed stock certification and research & development of new varieties. In his career, he has grown approximately 500 different varieties of potatoes. For 2018, Country Farm & Home Supply will offer over 30 of Grand Teton Organics varieties. When your state’s motto is ‘The Potato State’, you can rest assured that Idaho’s Department of Agriculture takes growing potatoes to eat or to replant very seriously. Stringent protocol to ensure seed stock is top quality and as free of disease as possible are of the utmost importance to the state of Idaho and to Grand Teton Organics. Field inspections throughout the growing season, lab testing of seed stock and a winter crop of seed potatoes grown in Hawaii all ensure that your seed potatoes are the healthiest, most productive seed potatoes available. If at any time any of the seed potato lots begin to show signs of disease, they are culled and not made available for sale to ensure that overall disease presence in potato production areas (yours or theirs!) stays minimal and manageable. Grand Teton Organics is committed to providing the highest quality organic certified seed potatoes available on the market. Potatoes for seed start as tissue cultures from one of many Potato Germplasm Banks where parent stock is housed. Those tissues are then sent Idaho State University where they are grown out in labs to produce clean plants that are as disease-free as possible.
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Colorado Certified Seed Potatoes Crop Directory
www.coloradocertifiedpotatogrowers.com 2014 COLORADO CERTIFIED SEED POTATOES CROP DIRECTORY and FIELD INSPECTION READINGS COLORADO POTATO CERTIFICATION SERVICE San Luis Valley Research Center 0249 East Rd. 9 North Center, CO 81125 719 754-3496 FAX: 719 754-2619 COLORADO CERTIFIED POTATO GROWERS’ ASSOCIATION, INC. IN COOPERATION WITH COLORADO STATE UNIVERSITY Seed potatoes are certified in Colorado through authority granted by the Colorado State Board of Agriculture THE RULES AND REGULATIONS FOR COLORADO CERTIFIED SEED “By law and purpose, the Colorado State POTATOES, AS INCORPORATEDUniversity HEREIN,Cooperative HAVEExtension BEEN Service PROMULGATED BY THE BOARD OF GOVERNORS OFis dedicated THE CSto serveU SYSTEM all people onPURSUANT an TO LEGISLATION equal and nondiscriminatory basis.” ENACTED BY THE COLORADO GENERAL ASSEMBLY, AS INCORPORATED IN SESSION LAWS, 1929, CHAPTER 59, PAGE 188, AND SESSION LAWS, 1933, CHAPTER 25, PAGE 173. SINCE THE USE, CROP, YIELDS, OR QUALITY OF CERTIFIED SEED POTATOES IS BEYOND THE CONTROL OF THE PRODUCER, THE SELLER, THE INSPECTOR, THE COLORADO POTATO GROWERS’ ASSN., INC. OR THE BOARD OF GOVERNORS OF THE CSU SYSTEM, NO WARRANTY OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING MERCHANTABILITY, WHICH EXTENDS BEYOND THE DESCRIPTION ON TAG OR BULK CERTIFICATE IS MADE CONCERNING THE PERFORMANCE OR QUALITY OF THESE SEED POTATOES. BY ACCEPTANCE OF THESE SEED POTATOES, BUYER EXPRESSLY AGREES THAT ITS EXCLUSIVE REMEDY FOR BREACH OF ANY WARRANTY SHALL BE LIMITED IN ALL EVENTS TO A RETURN OF THE PURCHASE PRICE OF THE SEED. “By law and purpose, the Colorado State University Cooperative Extension Service is dedicated to serve all people on an equal and nondiscriminatory basis.” THE POTATO CERTIFICATION SERVICE AND THE COLORADO CERTIFIED SEED POTATO GROWERS SINCERELY HOPE THE 2014 SEED POTATO DIRECTORY WILL BE HELPFUL TO SEED BUYERS.
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Double-Certified Organic Seed Potatoes
Double-Certified Organic Seed Potatoes Based in Idaho, Grand Teton Organics came into being 9 years ago when owner John Hoggan purchased the land from Parkinson Seed Farm. John has over 50 years of potato growing experience ranging from production, seed selection, plant breeding, seed stock certification and research & development of new varieties. In his career, he has grown over 500 different potato varieties. For 2019, Country Farm & Home Supply will offer over 30 of Grand Teton Organics' varieties. When your state’s motto is ‘The Potato State’, you can rest assured that Idaho’s Department of Agriculture takes growing potatoes for seed or to eat very seriously. Stringent protocols to ensure seed stock is as free of disease as possible are of the utmost importance in Idaho and to Grand Teton Organics. Field inspections throughout the growing season, lab testing of seed stock and a winter crop of seed potatoes grown in Hawaii all ensure that your seed potatoes are the healthiest, most productive seed potatoes available. If any of the seed potato lots begin to show signs of disease, they are culled and not made available for sale to ensure that overall disease presence in potato production areas (yours or theirs!) stays minimal and manageable. Grand Teton Organics is committed to providing the highest quality organic certified seed potatoes available on the market. Potatoes for seed start as tissue cultures from one of many Potato Germplasm Banks where parent stock is housed. Those tissues are then sent Idaho State University where they are grown out in labs to produce clean plants.
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Genotypic and Environmental Contributions to Baked Potato Flavor
Am. J. Pot Res (2008) 85:455–465 DOI 10.1007/s12230-008-9053-z Genotypic and Environmental Contributions to Baked Potato Flavor Shelley H. Jansky Published online: 24 September 2008 # Potato Association of America 2008 Abstract This study was carried out to determine the relative clones de especialidad. Los atributos de sabor incluyeron contributions of genotype and environment to baked potato calidad de harinoso, dulzura, intensidad de sabor, desabrido flavor variation in standard potato cultivars. In addition, y percepción general de sabor. Se encontraron diferencias relationships between individual flavor components and entre cultivares y ambientes de producción. Las papas overall quality perception scores were determined. The study almacenadas recibieron mayor puntaje en percepción de was carried out for 2 years using stored potatoes. In addition, calidad que las papas frescas. La condición de harinoso fue fresh potato tubers were evaluated in the second year. Taste el atributo del sabor más variable y fue influenciado por el panels evaluated potato varieties within four market classes, genotipo y el medio ambiente. La dulzura e intensidad de russets, whites, reds, and specialty clones. Flavor attributes sabor fueron asociadas positivamente con la percepción de included mealiness, sweetness, flavor intensity, off-flavor, and calidad. Se detectó también una fuerte asociación negativa overall quality perception. Differences among cultivars and entre la falta de sabor y la percepción de calidad. production environments were found. Stored potatoes re- ceived higher quality perception scores than fresh potatoes. Keywords Potato . Solanum tuberosum . Sensory analysis . Mealiness was the most variable flavor attribute and was Baked potato . Sensory panel influenced by both genotype and environment.
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