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Division 3.2 Description of product to which the name in (1) applies

United Kingdom

Original text. Later amendments are not shown.

The product must be of the Primura variety and must be identifiable from its physical appearance, its chemical composition and its organoleptic characteristics, in accordance with the following specifications: shape of tubers: regular elongated oval with superficial, shallow eyes; smooth and intact skin without any external defects altering its characteristics; size of tubers: homogeneous, between 40 mm and 75 mm;

firm texture with a colour ranging from white to pale yellow;

good keeping qualities.

The average composition per 100 g of edible potato is as follows:

  • Water 70,0-85,0 %; laboratory method as laid down by the Ministerial Decree of 27 May 1985 (Italian Official Gazette No 145, 2.6.1985);

  • Protein 0,9-2,6 %; laboratory method specified as ISO 937 - 1978 (E) and AOAC official method No 932.08;

  • Maximum fat content 1,12 %; laboratory method specified as ISTISAN 1996/34 p. 41-43;

  • Carbohydrates 8,0-19,0 %; analytical data obtained by subtraction from 100 of the water, ash, fat, protein and dietary fibre values;

  • Dietary fibre 0,9-4,0 %; laboratory method specified as AOAC 985.29 17th edition 2003;

  • Crude ash 0,4-1,45 %; method of analysis specified as ISTISAN 1996/34 p. 77-78 and ISO 936:1998 (E);

  • Potassium (K), with a minimum value of at least 250 mg/100 g product; method of analysis specified as EPA 3015A and EPA 6010B.

The Primura variety is the symbol of the ‘Patata di Bologna’ thanks to its appealing appearance on the plate, average dry matter content, firmness, typical but not over-pronounced flavour and its good keeping qualities. These characteristics are the result of cultivation in suitable soils which have remained unchanged over the years and thanks to which the potato still satisfies market requirements.