Atsegiñe, a new variety of two-coloured waxy potato for the crisps industry
The NEIKER technology centre has developed a potato variety containing 30% more antioxidants than traditional varieties and boasting a robust genetic makeup that promotes sustainable agricultural production
Its suitability for frying and the stability of its natural colour allow the industry to produce distinctive products without the need for additives
The new variety, whose name means ‘satisfaction’ in Basque, has been added to NEIKER’s catalogue of assets following seven years of research and field trials
Purple skin and purple and white flesh. These are the characteristics of Atsegiñe, the new potato variety that the NEIKER technology centre has registered with the Register of Commercial Varieties and the Community Plant Variety Office.
This milestone is the result of a seven-year research process that began with the manual crossing of selected parent lines and was consolidated after six years of field trials. Having passed the official tests for distinctness, uniformity and stability (DUS), this innovation can now reach the market through exploitation licences.
Having completed these official procedures, the development of Atsegiñe enables NEIKER to position itself in a new market segment: bagged crisps with coloured chips. NEIKER is making available to the crisp industry and seed producers a raw material with the potential to create differentiated products and good agronomic characteristics.
“The tuber has a dry matter content of 22.50% and a reducing sugar content of 0.17%; this variety ensures a crisp texture and prevents browning or the development of bitter flavours when fried at high temperatures,” says Nacho Ruiz de Galarreta, a researcher in NEIKER’s Department of Plant Production and Protection.
Beyond its industrial and culinary uses, this new variety also stands out for its nutritional profile. Thanks to its high concentration of anthocyanins, which also allow it to retain its purple colour after frying or cooking, Atsegiñe contains 30% more antioxidants than white varieties.
“These anthocyanins combat oxidation and cellular ageing, transforming a staple food into a functional resource that meets the demand for healthy eating,” explains the researcher.
