Every Potato Is Unique In Its Own Way

Landun Xumei selects appropriate potato varieties and cooking methods based on specific product requirements to ensure consistently high quality. During the material selection process, we focus on meeting customer preferences while also fully considering factors such as the potato's texture, taste, cutting size, and flesh color.

Burbank

Burbank was introduced from the United States, featuring a short flowering period, well-developed root system, deep brown skin, and oblong tubers with pure white flesh. The thick-skinned potatoes exhibit excellent storage tolerance, high starch content, and low sugar content, making them an ideal variety for french fry production.

Shepody

The Shepody potato was developed in Canada and introduced from the United States. The tubers are long-oval in shape, typically over 10 cm in length, with larger specimens exceeding 20 cm. They feature white skin and white flesh, a smooth surface with very shallow eyes, and a high proportion of large tubers. The dry matter content of the tubers ranges from 19% to 23%, with reducing sugars at 0.2%. The marketable yield rate is between 80% and 85%.

Xumei No.1

Xumei No.1 has pale yellow flesh, relatively thin skin, high and evenly distributed dry matter content, good processing quality, moderate dormancy period, and high yield potential. The company introduced Xumei No.1 in 2013, which has become a favored potato variety among chain fast-food restaurants due to its superior characteristics.