Yukon Gold potato

The Yukon Gold is a special potato.

It has smooth, thin skin. The inside is a bright yellow color. A man named Gary Johnston made it in Canada. He wanted it to be large and smooth. He used ideas from small potatoes in Peru. This helped him make a new kind. People can find its name on the pack. It is a very popular food to eat.

The Yukon Gold is a special kind of potato.

It has thin, smooth skin. The inside is a bright yellow color. A man named Gary Johnston made it in Canada. He worked in a lab in Ontario.

Gary wanted a potato that was large and smooth. He learned about small potatoes in Peru. Those potatoes have a bright color and great taste. They are a special treat in Lima. Gary used these ideas to breed a new type. He wanted it to be big like local potatoes.

His team made the first cross in 1966. They named it Yukon after a river in Canada. Someone suggested adding Gold to show its bright color. This potato was the first Canadian kind to have its name on the pack.

Yukon Gold potatoes are good for storage. They do not bruise easily. They also stay firm and do not lose much water. You must keep the skin safe from bruises. If the skin breaks, the potato might rot. People still enjoy this bright yellow potato today.

The Yukon Gold is a very special kind of potato.

It is a large variety with a very smooth skin. This skin is thin and does not have many eyes. The inside of the potato is a bright yellow color. The outside skin looks brown. People like it because it looks and tastes wonderful. It is a very popular choice for many meals.

Making this potato took a long time. It was a big project that lasted nearly 30 years. Gary Johnston led a team at a lab in Ontario. He worked with a person named Geoff Rowberry. They wanted to make a yellow potato for farmers. In 1953, Johnston was a lab technician. He led a team to cross-breed two different types. They wanted a potato that was big and smooth.

A student gave Johnston a great idea in 1959. The student was from Peru. He told Johnston about a small potato from the Andes mountains. In Lima, people call this a delicacy. It has a very bright color and a special flavor. Johnston wanted to make a potato like that. He wanted it to be larger than the Peruvian kind. He wanted it to be smooth like local potatoes.

The team made their first cross in 1966. They mixed a 'Norgleam' potato with another type. The 'Norgleam' came from North Dakota. After 66 crosses, they finally made a true-breeding seed. They called the new seed G6666. The name 'Yukon' came from a river in Northern Canada. Someone named Charlie Bishop suggested adding 'Gold.' This described the bright yellow color.

Yukon Gold potatoes are very good at staying fresh. They do not bruise very easily. They also do not lose much water when stored. This is because they have good dormancy. This means they do not grow sprouts very quickly. However, you must keep the skin safe. If the skin is bruised, the potato might rot. This can happen from many things like soft rot or pink rot.

The Yukon Gold is a large potato cultivar. A cultivar is a specific type of plant created by humans. This potato is famous for its unique appearance and texture. It has thin, smooth skin that is mostly free of eyes. The skin has a brown tint, but the flesh inside is a bright yellow. This variety is valued for its distinct flavor and bright color. It was a major success in the agricultural market. It was also the first Canadian-bred potato to be marketed with its name printed directly on the packaging.

Creating this potato required a complex process of cross-breeding. In 1953, Garnet "Gary" Johnston worked as a lab technician. He led a team at the Ontario Agriculture College potato development laboratory. He worked alongside Geoff Rowberry to develop new varieties. The goal was to create a yellow-fleshed potato like those grown in Europe. Many Dutch and Belgian immigrants in southern Ontario wanted these types. They settled in the "Banana Belt" region near Lake Erie.

These farmers petitioned for the rights to breed such potatoes.

The inspiration for the flavor came from a specific source. In 1959, a graduate student from Peru shared information with Johnston. He described a small potato called *Solanum stenotomum goniocalyx*. In Peru, this is known as the "yellow potato." It is grown by indigenous communities in the Peruvian Andes. In the city of Lima, this potato is considered a delicacy. Johnston wanted to replicate its bright color and special flavor. However, he wanted a larger and smoother potato for local farmers.

The breeding process involved many careful steps and trials. In 1966, the team performed their first official cross. They combined a 'Norgleam' potato from North Dakota with another variety. This other variety, W5289-4, was a cross between 'Yema de huevo' and 'Katahdin.' The team had to perform many crosses to find the right result. After the 66th cross in that year, they produced a true-breeding seed. This successful seed was known as G6666.

The naming of the potato has a very interesting history. The team initially chose the name "Yukon." This was a reference to the Yukon River in Northern Canada. That river was famous during the Klondike Gold Rush. Later, a man named Charlie Bishop suggested an addition. Some sources say Walter Shy suggested it instead. He proposed adding the word "Gold" to the name. This word described the golden color of the potato's flesh.

Yukon Gold potatoes have specific traits that affect how they are stored. They are resistant to bruising, which helps them stay intact. They also have good dormancy, meaning they produce very few sprouts. When stored correctly, they do not lose much moisture. This makes them different from many other potato cultivars. However, growers must be very careful with the skin. If the lenticels, or small pores, become swollen, rot can occur. Bruised skin can also lead to major issues with rot.

Despite its many benefits, the potato faces several biological challenges. It is susceptible to many different types of decay and disease. These include blackleg, early blight, and late blight. It can also suffer from soft rot, dry rot, and pink rot. Other issues include silver scurf, black scurf, and leak. It can also be affected by PVY and early dying. Even with these risks, the potato remains a significant part of agricultural history.

The impact of the Yukon Gold has shifted over time. It was once an overwhelming success in the market. However, sales in Canada saw a significant change recently. Between 2004 and 2014, sales dropped by 30 percent. This happened because other potato varieties became more popular. Still, the work of Gary Johnston remains important. He developed 15 other potato varieties during his time at the college. His vision helped change how yellow-fleshed potatoes are grown and sold.