Aviko potatoes left - Harvest2 Aviko potatoes right - Fries sorter
  • Aviko potatoes middle - Potatofield1
    About the potato

Aviko potatoes

  • potato plant

An excellent potato is the starting point for Aviko. Before a potato is processed by us, it must meet very strict demands.

An excellent potato meets the following criteria:

  • It must have a good tuber shape and length
  • It must have good dry matter distribution
  • It does not contain sugars that turn brown
  • It is not susceptible to grey discoloration
  • It does not have any diseases or faults

Various potato varieties

Aviko uses a range of potato varieties to ensure consistently high quality. Every potato species has its own qualities so Aviko considers taste, texture and preparation before deciding which is the most suitable for each product.  During the selection, we take into account your needs and desires as a customer, but also consider the 'local' taste, cutting size, flesh colour, texture and bake-off colour.

External influences

Aviko uses different types of potatoes to fulfill the needs of various market segments worldwide. For example, quick-service restaurants favour potatoes with a white flesh colour so for that market, and for countries that demand a white flesh, the Innovator and Markies varieties are most suitable.


Not all potatoes are available all 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 kept until June/July of the following year.

Ask us about the potato

Closer look at the potato middle - Girl with potato

Do you have any questions about the potato? Ask our experts from Aviko.

Did you know?

  • The English word 'potato' comes from the Spanish 'patata'.
  • The world's largest potato was excavated in 1895 in Colorado (USA). It weighed 49 kgs, with a length of 70 cm and a width of 37 cm.