Potato, Jancko Choque Pitu (Solanum curtilobum), 3 in vitro plantlets

Jancko Choque Pitu is a variety of Solanum curtilobum, a frost resistant pentaploid potato species grown at the upper limits of cultivation in Bolivia and Peru. This is a lesser producer under my conditions than the variety Chiar Choque Pitu, but I keep both varieties as they are a compatible pair for seed production.  The Aymara name translates to something like “white flour potato,” which refers to it’s skin color and its traditional use, freeze dried and ground into flour.

Culinary Traits

Jancko Choque Pitu is an all purpose potato, with medium density flesh and thick, chewy skin. It has the mild bitterness that most people describe as a strong “potatoey” flavor. In the Andes, this species is most often used in a preserved, freeze-dried form, but this variety is good for fresh eating.

Agronomic Traits

Jancko Choque Pitu plants are large and vigorous.  The tubers are formed in the short days of fall, so this variety is best harvested no earlier than November.  At that point, yields are typically in the range of one to two pounds.  Plants survive light frosts and overnight temperatures into the upper 20s.  Tubers have very long dormancy,  The plants flower heavily and set plenty of berries but the seed count in those berries is generally low.

Fertility:  MF4, FF9