Casablanca is an early variety suitable for chipping, but is being sold as a pre-pack new potato. Independent research at the University of Reading Flavour Centre showed that it has high concentrations of key flavour-forming amino acids.
"It has done well in taste tests," MacLennan told Grower. "Most of the retailers and processors are already taking it."
Meanwhile, Chicago, a new early crisping variety, is low in the precursors of acrylamide, a chemical found in cooked starchy foods and regarded as a possible carcinogen, MacLennan explained.
"It also has fantastic yields and stores through to June. It's being ordered up by processors for next year."