Aviko uses various potato varieties to ensure consistently high quality. Every potato variety has its own qualities. On this page, you can read which varieties Aviko uses and why certain varieties are not used. You can also read which other influences play a role in making the right potato choice.
The Eigenheimer is a very flowery potato which is particularly appreciated by older generations as a table potato in the east of the Netherlands. Nice and crumbly and flowery, enabling it to soak up plenty of gravy. At the same time, this crumbliness makes it difficult to cook a decent chip from it.
For years, the Bintje was the ultimate potato variety in the Netherlands; suitable as a nice table potato and for making chips and crisps. The Bintje remained popular until problems arose with its cultivation. The variety proved susceptible to potato cyst nematode; a soil-borne disease in which 'nematodes' originate in the soil and multiply. These nematodes, similar to small worms, feed on the roots of the potato plant, thereby gradually reducing the yield over the years. The need arose for varieties which were resistant to this soil disease.
Moreover, the popularity of the quick-service restaurants in Europe meant an increasing demand for longer chips. For a longer chip you need a large potato and, as far as that was concerned, the Bintje was too small to meet this demand. The Netherlands and Western European potato-breeding companies thus developed new varieties. Varieties with specific characteristics and qualities were grown for both the table potato market and the chip market, but also special varieties for the production of crisps.
The Agria is a variety developed especially for the production of chips and it is doing very well. It has a beautiful long oval shape for cutting nice long chips. The flesh colour of the Agria is decidedly yellow, which is very much appreciated in Western Europe, because, once fried, Agria chips have a beautiful golden colour.
The sister of the Agria is the Victoria. This variety is less yellow in colour, but still a very good 'chipper'. Both the Agria and the Victoria are the varieties of choice for making fresh chips. Both varieties also do well in the foodservice, the retail and the cafeteria sectors.
However, there are more 'tastes'; with the advent of the same quick-service restaurants, American influences came to Europe. The Americans are used to potatoes with a whiter flesh colour. For that market, and for the export to countries where the somewhat whiter flesh colour was demanded, there are varieties such as the Innovator and the Markies.
Not all potatoes are available the whole year round; the new season begins, for example, with varieties such as the Première (the name says it all) and the Fontane, while the Agria and Victoria are well suited for long storage and can be stored until June/July of the following year. We thus have sufficient potatoes at our disposal the whole year round until the next harvest.