-Class I :High quality product
1. Similar varietal characteristics;
2. Moderately firm; and,
3. Fairly well shaped.
4. Freezing or freezing injury;
6. Late Blight Tuber Rot;
7. Southern Bacterial Wilt;
8. Bacterial Ring Rot;
9. Insects, worms or larvae;
10. Soft rot and wet breakdown; and,
11. Loose sprouts, dirt and foreign material.
Class II : Not qualify for inclusion in Class I but satisfy the minimum requirements specified above.
-Flowring plant only the starchy tuber are edible, planted essentially in South America (Southern Peru & North Western Bolivia) in the Andes mountain.
-Potatoes tuber remains have been found in Peru show that it was due to 2500 BC.
-There are close to 4,000 varieties of potato including common commercial varieties, each of which has specific agricultural or culinary attributes or in the final appearance.
-Potatoes dividing into 2 main production categories ( Industrial Potatoes & Table Potatoes).
-Industrial Potatoes like (Hermes & Lady Rosetta) they are higher in Dry matter and contain low sugar %.
-Table potateos like (Nicola, Spunta, Diamont, Bernadett, Mondial & Draga) they are lower in Dry matter and higher in sugar %.
-Potatoes are one of the most important crop grown worldwide, Potatoes planted in moderately cool weather (7 to 13°C) and well-drained, loose soil that is about). In warmer climates, potatoes can be grown as a winter crop, The whole or cut tubers are planted 15- 20 cm apart on the center of the ridge at a depth of 5-7 cm and covered with soil.
-There are many purposes of Using potatoes , and not only as a vegetable for cooking at home, less than 50 % of potatoes grown worldwide are consumed fresh. The rest are processed into potato food products and food ingredients; fed to cattle, pigs, and chickens; processed into starch for industry; and re-used as seed tubers for growing the next season’s potato crop.