Gwenne potato (Gwenne) is a promising medium-late variety for table use, developed by the French company Germicopa. This variety is characterized by high yield and reliability, making it popular among farmers. Tubers have an elongated-oval shape, uniform and medium-sized, weighing between 80 and 140 grams each, which is convenient for packaging and retail sales. The skin is smooth, glossy, yellow with surface eyes, and the flesh is creamy and does not darken after cooking.
Gwenne belongs to the culinary type AV, indicating its versatility. The flesh has a moderately dense structure with low starch content and medium moisture, which prevents it from becoming mushy or breaking down during heat treatment. When boiled, the flesh becomes brittle, and when fried, it becomes soft inside with a crisp crust. The dry matter content in tubers is high — from 18 to 20% — positively affecting flavor and texture.
The Gwenne variety is highly resistant to diseases, particularly late blight on leaves and tubers, significantly reducing yield losses. Additionally, the potato has high resistance to mechanical damage, internal blemishes, and rust spots. Its excellent skin and resistance to greening make it ideal for long-term storage. Due to these qualities, Gwenne is also suitable for producing "Baby" potatoes.
