Media report on new potato variety developed by UMaine
Mainebiz, The Associated Press and News Center Maine reported on a new gourmet potato variety developed by the University of Maine. Pinto Gold is a high-yielding, yellow-fleshed specialty variety with excellent roasting and eating quality, according to Gregory Porter, who leads UMaine’s potato breeding program. The oblong tubers have a red and yellow “pinto type” skin pattern, which makes them appealing to smaller specialty markets, and the Pinto Gold name highlights the unique skin color pattern and the tubers’ yellow flesh, Mainebiz reported. Porter, a professor of plant, soil, environmental sciences and agronomy, said the potatoes are excellent roasted, but can also be used for boiling, pan frying, baking and in salads. Pinto Gold is the fourth potato variety released by UMaine since 2014. Although Pinto Gold will likely never be produced on thousands of acres in the state, Porter said he believes it will be beneficial for small-scale growers, restaurants, home cooks and gardeners. FreshPlaza also reported on the potato, citing Mainebiz. U.S. News & World Report, The Sacramento Bee , The Seattle Times, Bangor Daily News, WAGM (Channel 8 in Presque Isle), WMTW (Channel 8 in Portland) and NECN carried the AP report.