The table potato shall respond definite quality requirements. It must have suitable sensory properties, like taste, flavour, colour and consistence with the low tendency to enzymatic and chemical discoloration. It shall have suitable nutrition value (vitamin C, protein, mineral compounds, not too high energy value) and not contain or contain very little toxic and injurious substances (glycoalkaloids, nitrates, heavy metals, pesticides). It can’t be struck by diseases and have quality defects (hollow hearts, black spots et.). It shall have regular shape with not deep eyes. It shall be suitable for long storage without high quantity losses and quality changes.