Laperla potato is an ultra-early table variety with a maturity period of 45 to 65 days. This variety is characterized by high yield, forming up to 20 large oval tubers weighing from 90 to 170 grams. The tubers have smooth light-yellow skin and light-cream flesh that does not darken upon heat treatment, making Laperla a versatile product for various culinary purposes, including salads, frying, and boiling, especially when young. Culinary type AV ensures excellent taste and an appealing appearance of the finished dish.
Laperla is distinguished by high resistance to adverse conditions and diseases. The variety tolerates drought well, mechanical damage, and is resistant to viruses, nematodes, rhizoctonia, rot, and potato blight. Thanks to these qualities, as well as good storability, the potato retains its properties for a long time, making it suitable for retail networks and long-term storage.
This variety is versatile and suitable for cultivation on all types of soils. The yield of Laperla exceeds 400 centners per hectare, confirming its high productivity. However, the variety is sensitive to the herbicide metribuzin, which should be taken into account during agronomic practices. Laperla is the result of selection by the Dutch division of Solana – Den Hartigh BV and combines early maturity, high tuber quality, and resistance to major pests and diseases.
