The Carolia variety is of German-Dutch origin and is well known in the processed food industry for its consistent quality. Its appearance is oval-round and its golden yellow skin with shallow eyes is excellent for easy processing. The bright yellow flesh, dry matter content of 18–20% and its retention of structure after cooking make it suitable for high-quality French fries, purees and chips. It has good natural resistance to dry and wet rot. Agronomically, it requires medium nitrogen requirements, well-drained soils and is grown in cool to temperate regions with temperatures of 14–20°C. Mechanized harvesting is possible without surface damage and cold storage is possible for at least 7 months. Carolia is popular in the export markets of Central and Western Europe due to its bright yellow colour when fried, offering a perfect balance between technical resistance and eating quality.