Papa Amarilla
Yellow-fleshed Andean landrace. Diploid, fast-cooking — prized in Peruvian cuisine for causa.
At a glance
Best uses
About this variety
Yellow-fleshed Andean landrace. Diploid, fast-cooking — prized in Peruvian cuisine for causa.
Papa Amarilla is classified as a andean / native variety, primarily used for boiling / salad, specialty. For agronomic specs, breeder details, and trial data not yet captured here, refer to the source registries linked at the bottom of this page.
Variety profiles aggregate data from CIP Lima genebank, ICAR-CPRI variety catalogue, EU Common Catalogue, USDA PVPO, AHDB Potato Variety Database, NIAB, NAK Netherlands, the Potato Pedigree Database, national breeding programmes (CAAS, EARO, BARI, INTA, EMBRAPA, INIFAP, IHAR-PIB, VNIIKKH), and peer-reviewed literature in Potato Research and the American Journal of Potato Research.