Joba carrot is a late-maturing root crop with a spindle shape and a pointed tip, belonging to the Flakke sortotype. The roots are characterized by a red color both in the core and the skin, with a mass ranging from 98 to 170 grams. The leaves of the plant are upright, long, and medium-segmented, which promotes good plant development. The variety is recommended for commercial production, processing, juice preparation, and winter storage, making it versatile in use.
Joba is characterized by high taste qualities, which are rated as good and excellent. The dry matter content in the roots ranges from 12.0% to 17.1%, total sugar from 5.2% to 6.7%, and carotene up to 21.6 mg per 100 grams of raw product. These indicators ensure not only a pleasant taste but also high nutritional value, which is especially important for healthy eating. The yield of the variety is at the level of the Losinoostrovskaya 13 standard and reaches from 120 to 363 centners per hectare, with a maximum indicator of 388 centners in the Krasnodar Krai. The output of marketable product ranges from 75% to 94%, indicating high cultivation efficiency.
The Joba variety is excellent for cultivation in the North Caucasus region and is recommended for use in various fields of the food industry. Thanks to its characteristics, it is suitable for long-term storage and processing, including juice production. The high carotene and sugar content makes the carrot beneficial and tasty, while stable yield and marketable output ensure economic benefits for producers.
