Shangi: The most widely grown variety in Kenya. It matures fast (about 3 months), has a cream skin with white flesh, and is a favorite for general home cooking and local markets.Markies: A top choice for commercial processing (French fries and crisps). It has a yellow skin, lower sugar levels, high yields, and takes a bit longer to mature (around 120 days).Arizona: An early-maturing variety (about 95 days) with yellow skin. It handles heat and dry conditions well, yielding big quantities ideal for boiling, mashing, and stews.Sherekea: Known for good disease tolerance and high yields, doing very well in mid-to-high altitude potato zones.Unica: Highly popular for its vigorous growth, drought tolerance, and resistance to late blight, producing clean, uniform tubers.Dutch Robijn: A classic variety featuring red skin and pale yellow flesh, taking 3 to 4 months to mature.Other Varieties: Manitou (great for home cooking and chips), Asante, Tigoni, Kenya Karibu, and Wanjiku.
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