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California's small-scale farmers and direct marketers lead the nation in production of specialty potatoes, primarily yellow-fleshed types. Currently, limited varieties are available to meet the requirements for direct-marketing, organic production and perceived high consumer quality parameters such as flavor. During the 1990s, UC Davis and UC Cooperative Extension collaborated with farmers throughout California to conduct trials to identify the most desirable or profitable varieties among existing and potential new specialty potato varieties. Many European varieties are superior in yield and may be equal in quality to standard varieties. Specialty potato varieties with a diversity of yield potential, tuber size distribution, maturity and flesh-color intensity are available for conventional or alternative production and marketing systems. Consumer evaluations indicate variable preferences for color, taste, texture and other quality parameters. No general conclusions can be made about consumer preference for varieties.

New specialty potato varieties give farmers growing and marketing options