Belmonda potato is a mid-early, high-yielding German selection variety of the new generation, characterized by high adaptability and plasticity to various soil-climatic conditions, including poor soils and arid regions. The vegetation period ranges from 60 to 90 days, depending on growing conditions. The plant is semi-upright, intermediate type, with height ranging from medium to high. With proper agronomy, each plant forms 12 to 16 tubers, and yield can reach 50-65 tons per hectare. The variety is resistant to a broad spectrum of diseases, including Rhizoctonia, black mold, late blight of foliage and tubers, as well as rust and black spots, making it suitable for organic farming and industrial cultivation. Belmonda potato tubers have oval-round shape, uniform size, and beautiful yellow color with smooth skin and small surface eyes. Average tuber weight is 100-120 grams. The flesh is yellow, with starch content at 13-15%, corresponding to culinary type B — slightly resistant to cooking. This feature helps preserve flavor and nutritional value after thermal processing. The potato is excellent for making soups, salads, fried potatoes, and french fries. Particularly recommended for baking in the shell or in whole form, which preserves maximum vitamins and nutrients. Browning during boiling is minimal, improving the appearance of finished dishes. Belmonda variety exhibits high storability and transportability, allowing storage until the next season with quality retention at 97%. Dense skin and resistance to mechanical damage ensure long-term storage and easy transportation. The potato is low-maintenance regarding fertilization and treatments, reducing agronomic costs and making it cost-effective for cultivation under various conditions. High disease and stress resistance, along with excellent taste qualities, make Belmonda one of the most promising and sought-after potato varieties in Europe.
