Abstract
Of the russet lines available at this time Alaska Russet is best adapted to this northern region. Its excellent quality and appearance when baked have been reflected in a strong consumer demand for this variety in competition with imported russets. Alaskan growers have previously been at a great disadvantage in not having a competitive russet-skinned potato. Alaska Russet is a medium yielding variety that requires less seed per acre than the heavier producers. Shatter cracking can cause heavy grade out if harvesting operations are careless. Scarcely any loss is encountered from defects in tuber shape or surface blemishes other than common scab. It has not shown susceptibility to any other production or storage diseases. By commercial color standards its chipping and French frying characteristics are only fair.
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