Potatoes
Originally from the Andes Cordillera in Peru, the potato is now a specialty of the French gastronomy due to the multiplication of varieties adapted to different cooking methods and according to the organoleptic qualities sought for a culinary experience always in motion for consumers. Avo export offers you a very wide range of varieties from baking or french fries types to small or micro small caliber of firm flesh ones in loose or unitary packaging of multiple weights.
our selection
Amandine
firm, fine, clear and mellow flesh, long regular shape, taste qualities.
Jazzy
pale yellow firm flesh, tasty, thin skin, yellow, elongated shape.
Anabelle
dark yellow firm flesh, thinn skin and tasty, elongated shape.
Galante
firm flesh, yellow, thin skin and yellowish with elongated shape.
Charlotte
Extra firm flesh, yellow, very subtile taste with delicate sweeteness, regular and elongated shape
Marylin
firm flesh, light yellow, melting in mouth, light and pale skin, very nice outlook
Anoe
Earliest light yellow firm flesh in season, yellow and smooth skin, elongated shape.
Ratte
Firm and thinn flesh, yellow, excellent nut taste, yellow skin, small sized with irregular long shape.
Cherie
Light yellow firm flesh, light sweet taste, very nice smooth red skin outlook, long shape
Bleu d'artois
violet type, tasty and non-floury blue firm flesh, violet blue skin.
Prunelle
Beautiful violet to black color flesh, melting and crisp, violet and smooth skin, regular shape
Franceline
Yellow firm flesh, tender and melting texture, excellent taste, thin red skin, oval shape
Agata
firm flesh, light yellow, tender and melting texture, yellow pale skin, quite round shaped. Average big sized
Colomba
tender yellow flesh, yellow and shiny skin, oval shape, big sized.
Orchestra
Yellow pale flesh, yellow skin, oval shape, middle sized.