Since the creation of the potato germplasm bank, new varieties have been systematically introduced. These varieties have been characterized and tested to different pests and diseases. The results of the evaluation, as well as the information of characterization, are in Bancoweb .

Morphologic characteristics as tuber skin and flesh colour, physiological characteristics, as maturity, and pest and disease evaluations as resistance to nematodes, viruses and Phytophtora infestans, are shown. This file also shows cooking quality parameters as reducing sugar content and dry matter content.