Variety Comparison and Processing Performance Matrix¶
Document Reference: HJ-TD-VB-004
Version: 1.0
Date: July 2026
Author: Hongji Agriculture Technology Documentation Division
Classification: Technical Reference — Open Distribution for B2B Partners
1. Purpose and Scope¶
This document presents a comprehensive multi-dimensional comparison matrix of commercially significant potato varieties used in industrial processing. The matrix is designed to enable B2B procurement and technical teams to make informed variety selection decisions based on specific processing end-use, regional growing conditions, and quality requirements.
The comparison covers eight major processing varieties grown or evaluated for Chinese conditions: Atlantic, Shepody, Russet Burbank, Favorita, Innovator, Markies, Snowden, and Lady Rosetta.
2. Varietal Overview and Global Significance¶
| Variety | Primary Use Origin | Global Production Regions | Introduction to China |
|---|---|---|---|
| Atlantic | Flakes, chips, powder | USA, Canada, China, Australia, Argentina | Late 1990s |
| Shepody | French fries, frozen products | Canada, USA, China, Europe (limited) | Early 2000s |
| Russet Burbank | French fries, baking, flakes | USA, Canada, China, Australia, New Zealand | 1980s |
| Favorita | Chips, fresh market | Netherlands, Europe, China, Middle East | Mid-1990s |
| Innovator | French fries (extra-long) | Netherlands, France, Belgium, China | Mid-2000s |
| Markies | French fries, dual-purpose | Netherlands, Belgium, France, UK | Late 2000s |
| Snowden | Chips, storage | USA, Canada | Early 2000s |
| Lady Rosetta | Chips, crisps | Netherlands, UK, Germany, Poland | Mid-1990s |
Each variety is evaluated across a standardized set of quality parameters measured under comparable conditions.
3. Complete Processing Quality Matrix¶
3.1 Primary Physical and Chemical Parameters¶
| Parameter | Atlantic | Shepody | Russet Burbank | Favorita | Innovator | Markies | Snowden | Lady Rosetta | Measurement Method |
|---|---|---|---|---|---|---|---|---|---|
| Dry Matter (%) | 20.0–24.0 | 19.0–23.0 | 20.0–24.5 | 18.0–21.5 | 19.0–22.5 | 19.5–23.0 | 20.5–24.0 | 20.0–23.5 | AOAC 930.15 (105°C oven) |
| Typical Dry Matter (mean) | 22.0 | 21.0 | 22.5 | 19.8 | 20.8 | 21.2 | 22.3 | 21.8 | Composite of multi-site data |
| Reducing Sugars (mg/g FW) | 0.10–0.30 | 0.15–0.40 | 0.10–0.35 | 0.20–0.45 | 0.15–0.35 | 0.10–0.30 | 0.08–0.25 | 0.10–0.30 | HPLC (AOAC 968.28) |
| Typical RS (mg/g FW, at harvest) | 0.15 | 0.22 | 0.18 | 0.30 | 0.22 | 0.18 | 0.12 | 0.18 | Composite |
| Sucrose (mg/g FW) | 0.5–2.0 | 0.8–2.5 | 0.5–2.0 | 1.0–3.0 | 0.8–2.5 | 0.8–2.0 | 0.5–1.8 | 0.6–2.0 | HPLC |
| Starch Content (% FW) | 14.0–18.0 | 13.0–16.5 | 14.0–18.5 | 12.0–15.5 | 13.0–16.0 | 13.5–17.0 | 14.5–18.0 | 14.0–17.5 | Polarimetric (ISO 10520) |
| Typical Starch (% FW) | 16.0 | 15.0 | 16.5 | 13.8 | 14.8 | 15.2 | 16.3 | 15.8 | Composite |
| Protein Content (% DW) | 4.0–5.5 | 4.5–6.0 | 4.5–5.5 | 5.0–7.0 | 4.0–5.5 | 4.5–5.5 | 3.5–5.0 | 4.0–5.5 | Kjeldahl (N×6.25, AOAC 978.04) |
| Ash (% DW) | 2.5–3.5 | 3.0–4.0 | 2.5–3.5 | 3.5–4.5 | 3.0–4.0 | 2.8–3.8 | 2.5–3.5 | 2.5–3.8 | ISO 7514 |
3.2 Physical Properties¶
| Parameter | Atlantic | Shepody | Russet Burbank | Favorita | Innovator | Markies | Snowden | Lady Rosetta |
|---|---|---|---|---|---|---|---|---|
| Tuber Shape | Round–oval | Long, cylindrical | Long, cylindrical | Oval | Very long, rectangular | Long–oval | Round | Round–oval |
| Tuber Length (mm) | 50–70 | 80–120 | 80–130 | 60–90 | 80–140 | 70–110 | 50–70 | 50–75 |
| Length : Width Ratio | 1.0–1.3 | 1.5–2.2 | 1.6–2.5 | 1.3–1.7 | 1.8–2.8 | 1.4–2.0 | 1.0–1.3 | 1.0–1.4 |
| Skin Color | Buff/tan | White–cream | Russet (brown) | Yellow | Yellow | Yellow | Light tan | Yellow–brown |
| Skin Texture | Smooth | Smooth | Heavily netted/russet | Smooth | Slightly netted | Smooth | Smooth | Intermediate |
| Flesh Color | White | White–cream | White | Light yellow | Light yellow | Yellow | White | Light yellow |
| Eye Depth | Shallow–medium | Shallow | Medium | Shallow | Very shallow | Shallow | Shallow | Shallow–medium |
| Specific Gravity | 1.080–1.100 | 1.075–1.095 | 1.080–1.105 | 1.070–1.090 | 1.075–1.095 | 1.078–1.098 | 1.085–1.105 | 1.080–1.100 |
| Typical Specific Gravity | 1.092 | 1.085 | 1.094 | 1.078 | 1.085 | 1.088 | 1.096 | 1.090 |
3.3 Processing Performance Parameters¶
| Parameter | Atlantic | Shepody | Russet Burbank | Favorita | Innovator | Markies | Snowden | Lady Rosetta |
|---|---|---|---|---|---|---|---|---|
| Black Spot Bruise Index (1–5) | 2.0–3.0 | 3.0–4.0 | 3.0–4.0 | 3.5–4.5 | 2.5–3.5 | 3.0–4.0 | 2.0–3.0 | 2.5–3.5 |
| After-Cooking Darkening | Low | Low–mod. | Moderate | Moderate–high | Low–mod. | Low–mod. | Low | Low |
| Peel Loss (Steam, %) | 10–14 | 12–16 | 12–18 | 12–15 | 10–14 | 11–15 | 10–14 | 10–15 |
| Water Absorption (rehydration) | Moderate | Low–mod. | Moderate | High | Moderate | Moderate | Low–mod. | Moderate |
| Sloughing Tendency | Low | Low–mod. | Low | Moderate–high | Low | Low | Low | Low |
| Fry Color (USDA 0–4, 3 min @ 180°C) | 0–1 | 1–2 | 0–1 | 2–3 | 1–2 | 0–1 | 0–1 | 1–2 |
| Chip Color (Agtron) | 60–68 | 50–58 | 52–60 | 45–55 | 50–58 | 55–63 | 62–70 | 58–65 |
| Flake Color (L* value) | 88–92 | 83–88 | 85–89 | 80–86 | 83–88 | 85–89 | 88–92 | 86–90 |
| Free Amino Nitrogen (mg/100g FW) | 35–50 | 40–60 | 35–55 | 50–70 | 38–55 | 38–52 | 30–45 | 35–50 |
| Glycoalkaloids (mg/100g FW) | 5–12 | 4–10 | 5–15 | 6–14 | 3–8 | 4–10 | 5–12 | 5–15 |
3.4 Agronomic Performance¶
| Parameter | Atlantic | Shepody | Russet Burbank | Favorita | Innovator | Markies | Snowden | Lady Rosetta |
|---|---|---|---|---|---|---|---|---|
| Maturity (days, emergence to senescence) | 90–110 | 95–115 | 120–140 | 80–100 | 100–120 | 100–120 | 100–120 | 90–115 |
| Maturity Classification | Early–mid | Mid | Late | Early | Mid–late | Mid–late | Mid | Mid |
| Marketable Yield (t/ha) — Hebei | 35–50 | 30–45 | 35–55 | 25–38 | 30–45 | 35–48 | 32–45 | 30–42 |
| Maximum Yield (t/ha, irrigated optimal) | 55 | 50 | 65 | 45 | 52 | 55 | 50 | 48 |
| Tuber Number per Plant | 8–14 | 7–12 | 6–10 | 10–18 | 8–14 | 8–14 | 7–12 | 9–15 |
| Mean Tuber Weight (g) | 120–180 | 150–250 | 150–300 | 80–140 | 150–280 | 130–220 | 120–180 | 100–160 |
| Oversize (% >300g) | < 10 | 15–25 | 20–35 | < 5 | 10–20 | 10–20 | < 10 | < 8 |
| Undersize (% <50mm) | 5–10 | 8–15 | 8–12 | 10–20 | 5–10 | 5–10 | 5–10 | 8–12 |
| Drought Tolerance | Moderate | Low | Moderate | Low | Moderate | Moderate | Moderate | Low |
| Heat Stress Tolerance | Moderate | Low | Low–mod. | Low | Moderate | Moderate | Moderate | Low |
| Growing Season Requirement (Hebei) | Adequate | Adequate | Extended (irrigation) | Adequate | Adequate | Adequate | Adequate | Adequate |
| Optimal Plant Spacing (cm) | 20–25 | 22–28 | 25–30 | 20–25 | 22–28 | 22–28 | 20–25 | 20–25 |
| Optimal Plant Density (plants/ha) | 48,000–55,000 | 42,000–50,000 | 40,000–50,000 | 48,000–55,000 | 45,000–52,000 | 45,000–52,000 | 48,000–55,000 | 48,000–55,000 |
3.5 Disease Resistance Profile¶
| Disease | Atlantic | Shepody | Russet Burbank | Favorita | Innovator | Markies | Snowden | Lady Rosetta |
|---|---|---|---|---|---|---|---|---|
| Late Blight (foliar) | S | S | HS | S | S | MS | MS | S |
| Early Blight | MS | S | S | MS | MS | MS | MS | MS |
| Common Scab | MR | S | S | S | R | MR | MR | MR |
| Powdery Scab | S | MS | S | S | MR | MR | MS | MS |
| PVY | S | MS | S | S | MS | R | MR | S |
| PLRV | S | S | S | S | MS | MS | MR | MS |
| Verticillium Wilt | MS | S | HS | MS | MR | MS | MR | MS |
| Fusarium Dry Rot | MR | S | MS | S | MR | MR | MR | MR |
| Blackleg | MS | MS | MS | S | MS | MS | MR | S |
| Potato Cyst Nematode G. pallida | S | S | S | S | MR (partial) | R | S | S |
| Potato Cyst Nematode G. rostochiensis | S | S | S | S | R (Ro1) | R (Ro1) | S | S |
Key: R = Resistant | MR = Moderately Resistant | MS = Moderately Susceptible | S = Susceptible | HS = Highly Susceptible
4. Storage Performance Comparison¶
| Parameter | Atlantic | Shepody | Russet Burbank | Favorita | Innovator | Markies | Snowden | Lady Rosetta |
|---|---|---|---|---|---|---|---|---|
| Optimal Storage Temp (°C) | 8–10 | 7–9 | 7–9 | 8–10 | 7–9 | 7–9 | 8–10 | 8–10 |
| Maximum Storage Duration (months) | 7–9 | 6–8 | 8–10 | 4–6 | 6–8 | 7–9 | 8–10 | 6–8 |
| Sugar Accumulation Rate @ 8°C (mg/g/month) | 0.02–0.04 | 0.04–0.07 | 0.03–0.06 | 0.05–0.10 | 0.03–0.06 | 0.02–0.05 | 0.01–0.03 | 0.03–0.06 |
| CIPC Sprout Suppression | Effective | Effective | Effective | Effective | Effective | Effective | Effective | Effective |
| Reconditioning Potential | Excellent | Moderate | Good | Poor | Good | Good | Excellent | Good |
| Weight Loss per Month @ 85–90% RH (%) | 0.8–1.2 | 1.0–1.5 | 0.8–1.5 | 1.2–2.0 | 0.8–1.2 | 0.8–1.2 | 0.6–1.0 | 0.8–1.3 |
| Cold-Induced Sweetening Resistance | High | Moderate | Moderate | Low | Moderate | High | Very high | Moderate–high |
| Post-Storage Fry/Flake Quality | Excellent | Good | Good | Poor–Fair | Good | Very good | Excellent | Good |
5. Processing Product Suitability Matrix¶
5.1 Primary Product Category Suitability¶
| End Product | Atlantic | Shepody | Russet Burbank | Favorita | Innovator | Markies | Snowden | Lady Rosetta |
|---|---|---|---|---|---|---|---|---|
| Potato Flakes (Instant Mash) | ⭐⭐⭐⭐⭐ | ⭐⭐⭐ | ⭐⭐⭐⭐ | ⭐⭐ | ⭐⭐⭐ | ⭐⭐⭐⭐ | ⭐⭐⭐⭐ | ⭐⭐⭐ |
| Potato Powder | ⭐⭐⭐⭐⭐ | ⭐⭐⭐ | ⭐⭐⭐⭐ | ⭐⭐ | ⭐⭐⭐ | ⭐⭐⭐⭐ | ⭐⭐⭐⭐ | ⭐⭐⭐ |
| French Fries (Premium) | ⭐⭐ | ⭐⭐⭐⭐⭐ | ⭐⭐⭐⭐⭐ | ⭐½ | ⭐⭐⭐⭐⭐ | ⭐⭐⭐⭐ | ⭐⭐⭐ | ⭐⭐ |
| French Fries (Standard) | ⭐⭐⭐ | ⭐⭐⭐⭐⭐ | ⭐⭐⭐⭐⭐ | ⭐⭐ | ⭐⭐⭐⭐⭐ | ⭐⭐⭐⭐⭐ | ⭐⭐⭐ | ⭐⭐⭐ |
| Potato Chips/Crisps | ⭐⭐⭐⭐⭐ | ⭐⭐ | ⭐⭐ | ⭐⭐⭐⭐ | ⭐⭐ | ⭐⭐⭐ | ⭐⭐⭐⭐⭐ | ⭐⭐⭐⭐⭐ |
| Dehydrated Granules | ⭐⭐⭐⭐⭐ | ⭐⭐⭐ | ⭐⭐⭐⭐ | ⭐⭐ | ⭐⭐⭐ | ⭐⭐⭐⭐ | ⭐⭐⭐⭐ | ⭐⭐⭐ |
| Starch Extraction | ⭐⭐⭐⭐ | ⭐⭐⭐ | ⭐⭐⭐⭐⭐ | ⭐⭐ | ⭐⭐⭐ | ⭐⭐⭐ | ⭐⭐⭐⭐ | ⭐⭐⭐⭐ |
| Air-Dried Products | ⭐⭐⭐⭐ | ⭐⭐⭐ | ⭐⭐⭐⭐ | ⭐⭐ | ⭐⭐⭐ | ⭐⭐⭐ | ⭐⭐⭐⭐ | ⭐⭐⭐ |
| Potato Wedges / Skins | ⭐⭐⭐ | ⭐⭐⭐⭐ | ⭐⭐⭐⭐⭐ | ⭐⭐ | ⭐⭐⭐⭐ | ⭐⭐⭐⭐ | ⭐⭐ | ⭐⭐ |
| Hash Browns | ⭐⭐⭐⭐ | ⭐⭐⭐ | ⭐⭐⭐⭐ | ⭐⭐ | ⭐⭐⭐ | ⭐⭐⭐ | ⭐⭐⭐ | ⭐⭐⭐ |
| Canning (Whole/Sliced) | ⭐⭐⭐ | ⭐⭐ | ⭐⭐⭐ | ⭐⭐⭐ | ⭐⭐ | ⭐⭐ | ⭐⭐⭐ | ⭐⭐⭐ |
5.2 Suitability Heatmap (Color-Coded by End Use Cluster)¶
FLAKE POWDER FRIES CHIPS STARCH DGRAN
───── ────── ───── ───── ────── ─────
Atlantic █████ █████ ██░ █████ ████░ █████
Shepody ███░ ███░ █████ ██░ ███░ ███░
Russet Burbank ████░ ████░ █████ ██░ █████ ████░
Favorita ██░ ██░ █░ ████░ ██░ ██░
Innovator ███░ ███░ █████ ██░ ███░ ███░
Markies ████░ ████░ ████░ ███░ ███░ ████░
Snowden ████░ ████░ ███░ █████ ████░ ████░
Lady Rosetta ███░ ███░ ██░ █████ ████░ ███░
Legend: █████ = Excellent ████░ = Very Good ███░ = Good
██░ = Fair █░ = Poor
6. Comparison by Target Process Parameter¶
6.1 Dry Matter Ranked (Highest → Lowest)¶
| Rank | Variety | Typical DM (%) | DM Range (%) |
|---|---|---|---|
| 1 | Russet Burbank | 22.5 | 20.0–24.5 |
| 2 | Snowden | 22.3 | 20.5–24.0 |
| 3 | Atlantic | 22.0 | 20.0–24.0 |
| 4 | Lady Rosetta | 21.8 | 20.0–23.5 |
| 5 | Markies | 21.2 | 19.5–23.0 |
| 6 | Shepody | 21.0 | 19.0–23.0 |
| 7 | Innovator | 20.8 | 19.0–22.5 |
| 8 | Favorita | 19.8 | 18.0–21.5 |
6.2 Reducing Sugars at Harvest Ranked (Lowest → Highest)¶
| Rank | Variety | Typical RS (mg/g FW) | RS Range (mg/g FW) |
|---|---|---|---|
| 1 | Snowden | 0.12 | 0.08–0.25 |
| 2 | Atlantic | 0.15 | 0.10–0.30 |
| 3 | Russet Burbank | 0.18 | 0.10–0.35 |
| 4 | Lady Rosetta | 0.18 | 0.10–0.30 |
| 5 | Markies | 0.18 | 0.10–0.30 |
| 6 | Shepody | 0.22 | 0.15–0.40 |
| 7 | Innovator | 0.22 | 0.15–0.35 |
| 8 | Favorita | 0.30 | 0.20–0.45 |
6.3 Specific Gravity Ranked (Highest → Lowest)¶
| Rank | Variety | Typical SG | SG Range |
|---|---|---|---|
| 1 | Snowden | 1.096 | 1.085–1.105 |
| 2 | Russet Burbank | 1.094 | 1.080–1.105 |
| 3 | Atlantic | 1.092 | 1.080–1.100 |
| 4 | Lady Rosetta | 1.090 | 1.080–1.100 |
| 5 | Markies | 1.088 | 1.078–1.098 |
| 6 | Shepody | 1.085 | 1.075–1.095 |
| 6 | Innovator | 1.085 | 1.075–1.095 |
| 8 | Favorita | 1.078 | 1.070–1.090 |
6.4 Black Spot Resistance Ranked (Best → Worst)¶
| Rank | Variety | BS Index (1–5) | Susceptibility Class |
|---|---|---|---|
| 1 | Snowden | 2.0–3.0 | Moderately resistant |
| 1 | Atlantic | 2.0–3.0 | Moderately resistant |
| 3 | Lady Rosetta | 2.5–3.5 | Moderately resistant |
| 3 | Innovator | 2.5–3.5 | Moderately resistant |
| 5 | Shepody | 3.0–4.0 | Susceptible |
| 5 | Russet Burbank | 3.0–4.0 | Susceptible |
| 5 | Markies | 3.0–4.0 | Susceptible |
| 8 | Favorita | 3.5–4.5 | Highly susceptible |
7. Multi-Criteria Decision Matrix for Variety Selection¶
The following decision matrix allows processors to score and rank varieties based on weighted criteria relevant to their specific product line.
7.1 Weighted Scoring Template¶
Scoring Key (all parameters):
5 = Excellent 4 = Very Good 3 = Good 2 = Fair 1 = Poor
Weight Factor (WF = importance × 1-5)
─────────────────────────────────────────────────────────
Premium Std Economy French Chips Starch
Criterion Flakes Flakes Flakes Fries Extraction
─────────────── ────── ────── ────── ────── ───── ──────────
Dry Matter 5 5 4 4 4 5
Low RS 5 4 3 4 5 3
Black Spot Resist. 4 3 2 4 4 2
Specific Gravity 4 4 3 3 4 5
Flesh Color 4 3 2 2 2 1
Yield 3 4 5 4 3 3
Storage Duration 3 4 5 5 4 3
Tuber Shape 2 2 2 5 2 1
Disease Resist. 3 3 3 3 3 3
─────────────────────────────────────────────────────────────────────
7.2 Application: Premium Flake Scoring¶
Premium Flake Selection Score (WF × Rating)
──────────────────────────────────────────────────────────────────
Criterion WF Atl Shep RBur Fav Inno Mark Snow LadyR
──────────────────────────────────────────────────────────────────
Dry Matter 5 5×5 4×5 5×5 3×5 4×5 4×5 5×5 4×5
25 20 25 15 20 20 25 20
Low RS 5 5×5 3×5 4×5 2×5 3×5 4×5 5×5 4×5
25 15 20 10 15 20 25 20
Black Spot 4 4×4 2×4 2×4 1×4 3×4 2×4 4×4 3×4
16 8 8 4 12 8 16 12
Specific Gravity 4 4×4 3×4 4×4 2×4 3×4 4×4 5×4 4×4
16 12 16 8 12 16 20 16
Flesh Color 4 5×4 3×4 4×4 2×4 3×4 4×4 5×4 4×4
20 12 16 8 12 16 20 16
Yield 3 4×3 3×3 4×3 2×3 3×3 4×3 4×3 3×3
12 9 12 6 9 12 12 9
Storage 3 4×3 3×3 4×3 2×3 3×3 4×3 5×3 3×3
12 9 12 6 9 12 15 9
Disease Resist. 3 3×3 2×3 2×3 3×3 3×3 4×3 4×3 3×3
9 6 6 9 9 12 12 9
──────────────────────────────────────────────────────────────────
TOTAL 31 135 91 115 66 98 116 145 111
──────────────────────────────────────────────────────────────────
Rank Order:
1. Snowden 145
2. Atlantic 135
3. Markies 116
4. Russet Burbank 115
5. Lady Rosetta 111
6. Innovator 98
7. Shepody 91
8. Favorita 66
7.3 Application: French Fry Scoring¶
French Fry Selection Score (WF × Rating)
──────────────────────────────────────────────────────────────────
Criterion WF Atl Shep RBur Fav Inno Mark Snow LadyR
──────────────────────────────────────────────────────────────────
Dry Matter 4 4×4 3×4 5×4 2×4 4×4 4×4 5×4 4×4
16 12 20 8 16 16 20 16
Low RS 4 5×4 3×4 4×4 2×4 3×4 4×4 5×4 4×4
20 12 16 8 12 16 20 16
Tuber Shape 5 2×5 5×5 5×5 2×5 5×5 4×5 2×5 2×5
10 25 25 10 25 20 10 10
Black Spot 4 4×4 2×4 2×4 1×4 3×4 2×4 4×4 3×4
16 8 8 4 12 8 16 12
Yield 4 4×4 3×4 5×4 2×4 4×4 4×4 4×4 3×4
16 12 20 8 16 16 16 12
Storage 5 4×5 3×5 5×5 2×5 3×5 4×5 5×5 3×5
20 15 25 10 15 20 25 15
Disease Resist. 3 3×3 2×3 2×3 3×3 3×3 4×3 4×3 3×3
9 6 6 9 9 12 12 9
──────────────────────────────────────────────────────────────────
TOTAL 29 107 90 120 57 105 108 119 90
──────────────────────────────────────────────────────────────────
Rank Order:
1. Russet Burbank 120
2. Snowden 119
3. Markies 108
4. Atlantic 107
5. Innovator 105
6. Shepody 90
6. Lady Rosetta 90
8. Favorita 57
8. Economic Analysis Matrix¶
8.1 Processing Cost Efficiency (Per Ton Raw Potato)¶
| Metric | Atlantic | Shepody | Russet Burbank | Favorita | Innovator | Markies | Snowden | Lady Rosetta |
|---|---|---|---|---|---|---|---|---|
| Flake Yield (kg/ton) | 195–215 | 178–198 | 195–220 | 165–185 | 180–200 | 185–205 | 195–218 | 188–208 |
| Fry Yield (kg/ton, after peeling & cutting) | — | 420–480 | 420–490 | — | 440–500 | 430–470 | — | — |
| Steam Peel Loss (%) | 10–14 | 12–16 | 12–18 | 12–15 | 10–14 | 11–15 | 10–14 | 10–15 |
| Drying Energy (MJ/kg flake) | 18.5–21.0 | 20.5–23.0 | 18.0–21.0 | 22.0–25.0 | 20.0–22.5 | 19.5–22.0 | 18.5–21.0 | 19.0–22.0 |
| Water Consumption (m³/ton finished) | 2.5–3.0 | 3.0–3.5 | 2.5–3.2 | 3.5–4.5 | 2.8–3.3 | 2.8–3.3 | 2.5–3.0 | 2.8–3.5 |
| Trim/Waste Rate (%) | 3–6 | 6–10 | 6–10 | 8–14 | 4–7 | 5–8 | 3–6 | 4–8 |
| Relative Processing Cost Index | 100 (base) | 108–112 | 102–105 | 118–125 | 105–108 | 103–107 | 100–102 | 104–108 |
8.2 Raw Material Cost Comparison (Illustrative, Hebei 2025)¶
| Variety | Grower Price (CNY/ton) | Premium/Discount vs. Atlantic (%) | Factory Net Cost (CNY/ton milled) | Estimated Flake Output Value |
|---|---|---|---|---|
| Atlantic | 1,950 | Base | 2,050 | Base |
| Shepody | 1,800 | −8% | 1,920 | −12 to −15% |
| Russet Burbank | 2,050 | +5% | 2,200 | +3 to +8% |
| Favorita | 1,600 | −18% | 1,750 | −20 to −25% |
| Innovator | 1,880 | −4% | 2,000 | −5 to −8% |
| Markies | 1,900 | −3% | 2,020 | −2 to −5% |
| Snowden | 1,980 | +1.5% | 2,080 | +2 to +5% |
| Lady Rosetta | 1,750 | −10% | 1,880 | −8 to −12% |
9. Recommendations for Hongji Agriculture Varietal Strategy¶
9.1 Recommended Portfolio for Flake Production¶
| Tier | Primary Variety | Blending Variety | Rationale |
|---|---|---|---|
| Premium Flake | Atlantic (80–100%) | Snowden (0–20%) | Maximum dry matter, lightest color, highest yield |
| Standard Industrial Flake | Atlantic (50–70%) | Russet Burbank (15–30%) + Markies (10–20%) | Cost optimization while maintaining acceptable quality |
| Economy / Pet Food Grade | Russet Burbank (40–70%) | Shepody (20–40%) + Surplus varieties (10–20%) | Lowest cost, utilizes lower-grade and storage-run inventory |
9.2 Strategic Observations¶
-
Atlantic remains irreplaceable for premium flake applications due to the combination of high dry matter, low reducing sugars, and favorable black spot resistance — no other single variety matches all three.
-
Snowden is the closest competitor to Atlantic for both flake and chip processing, with slightly higher dry matter and even lower reducing sugars. However, its lower availability in China and smaller grower base limit its current utility for Hongji Agriculture's operations.
-
Russet Burbank provides the highest raw yield and longest storage life, making it an essential component for extending the processing season. Its lower flake yield per ton (due to peel loss from heavy russeting) is partially offset by its lower price in late season.
-
Markies and Innovator are emerging as strong candidates for premium french fry production in China but are less suitable for the core flake business.
-
Favorita is not recommended for any flake or powder application due to low dry matter and poor storage stability. Its only processing use may be as an economy chip variety when fresh-harvested.
10. References and Standards¶
| Reference | Details |
|---|---|
| USDA-ARS Potato Variety Database | Comprehensive variety descriptions |
| EAPR (European Association for Potato Research) | Variety classification and trial data |
| PAA (Potato Association of America) | American Journal of Potato Research variety profiles |
| NIVAP (Netherlands) | Dutch variety descriptions for Innovator, Markies, Lady Rosetta |
| Hongji Agriculture | Internal trial data (2020–2025), Hebei–Inner Mongolia |
| GB/T 29383-2012 | Potato flakes — Chinese national standard |
| GB/T 8884-2017 | Edible potato starch standard |
| AOAC Official Methods | 930.15, 968.28, 978.04 |
| ISO Standards | 7514, 10520, 7515 |
| UPOV TG/23/12 | DUS testing guidelines for potato |
11. Appendix: Quick-Reference Selection Card¶
Choosing the Right Variety for Your Product¶
┌────────────────────────────────────────────────────────────────────────┐
│ PROCESSING VARIETY SELECTION GUIDE │
├────────────────────────────────────────────────────────────────────────┤
│ │
│ ▼ Are you making... │
│ │
│ Potato FLAKES or POWDER? ⟶ Atlantic (first choice) │
│ Snowden (if available) │
│ Russet Burbank (late season) │
│ │
│ French FRIES (Premium)? ⟶ Russet Burbank (full flavor) │
│ Innovator (extra-long presentation) │
│ Shepody (classic, moderate yield) │
│ │
│ Potato CHIPS/CRISPS? ⟶ Snowden (best storage stability) │
│ Atlantic (proven standard) │
│ Lady Rosetta (European style) │
│ │
│ STARCH Extraction? ⟶ Russet Burbank (highest starch/ton) │
│ Atlantic (high starch, good yield) │
│ Snowden (high specific gravity) │
│ │
│ ALL-AROUND DUAL USE? ⟶ Markies (fries + secondary chip) │
│ Atlantic (flake + chip + secondary fry) │
│ │
│ ▼ When is harvest? │
│ │
│ Early season (Aug): Atlantic, Favorita, Shepody │
│ Mid season (Sep): Atlantic, Snowden, Lady Rosetta │
│ Late season (Oct): Russet Burbank, Innovator, Markies │
│ │
│ ▼ Storage duration needed? │
│ │
│ < 3 months: Any variety acceptable │
│ 3–6 months: Atlantic, Snowden, Markies │
│ 6–9 months: Russet Burbank, Snowden, Atlantic │
│ > 9 months: Russet Burbank, Snowden │
│ │
└────────────────────────────────────────────────────────────────────────┘
End of Document — HJ-TD-VB-004
For technical inquiries, contact: [email protected]
Data compiled from Hongji Agriculture internal trials (2020–2025), USDA-ARS variety database, EAPR trial records, and published literature. Values represent typical performance under Hebei/Inner Mongolia growing conditions unless otherwise noted.
© Hongji Agriculture Technology Co., Ltd. — All rights reserved
References¶
- AOAC International. Official Methods of Analysis, 21st edition. Gaithersburg, MD.
- ISO (International Organization for Standardization). Horizontal methods for food microbiology and physicochemical analysis.
- Hongji Agriculture Technology Co., Ltd. 2026. "Variety Comparison and Processing Performance Matrix." Hongji Agriculture Knowledge Center.
This document is part of the Hongji Agriculture (弘基农业) Technical Documentation Series. For more information about our vertically integrated potato supply chain — from seed breeding and cultivation to processing and global export — visit our official B2B website: https://hjpotatoflakes.com