Eggplant MOTYA

MOTYA eggplant is an early-maturing universal variety, distinguished by high yield and excellent taste. The plant is medium-sized, reaching up to 70 cm in height, with a semi-spreading form and small leaflets. The fruits are miniature, cylindrical, white in color with a matte, clean skin, up to 10-11 cm in length and about 2 cm in diameter, weighing 20-25 g. The flesh is dense, tender, and white, without bitterness, making the eggplants particularly attractive to consumers. The ripening period is about 100 days after sowing, allowing the variety to be used both in open ground and in greenhouses.

The MOTYA variety is resistant to main fungal and bacterial diseases and tolerates sharp temperature fluctuations well, ensuring a stable yield under various climatic conditions. It is recommended to form the plant into three stems and maintain a planting density of about 4 plants per square meter. The yield reaches 7-9 kg per square meter. Eggplants of this variety are versatile in application, suitable for all types of processing and culinary use.

Eggplants, including the MOTYA variety, are a valuable source of vitamins and minerals, such as potassium, phosphorus, magnesium, and iron. They contribute to lowering cholesterol levels in the blood, improving heart function, and preventing atherosclerosis. Thanks to their beneficial properties and pleasant sweet taste, white MOTYA eggplants become an excellent choice for healthy and varied nutrition.