Mandryvnytsia

Mandryvnytsia potato — a mid-season table variety developed by the Institute of Potato Breeding of the Ukrainian Academy of Agricultural Sciences and recommended for cultivation in the Polissya and Forest-Steppe zones. This variety is characterized by high yield, reaching 35–42 tons per hectare, and high marketability — around 92%. Tubers have an average weight of about 65 grams, red skin, and a short-oval shape with medium-depth red eyes. The flesh is moderately yellow, has good taste qualities rated 7–7.5 points, and does not darken during boiling or when raw. Starch content in tubers ranges from 14–16%, classifying it as a medium-starch variety, although some data indicate it may reach 20%. Mandryvnytsia has high storability — about 93% — ensuring good storage. Tubers do not break down during boiling, making the variety versatile for various culinary uses. Cleaning percentage is approximately 10%, facilitating product preparation for consumption. The variety is resistant to several diseases, including the common biotype of potato late blight and potato cyst nematode (Ro1). It also exhibits relative resistance to phytophthora, ring rot, and wet bacterial rot, enhancing cultivation reliability and reducing crop losses. Due to its characteristics and adaptation to the climatic conditions of Polissya and Forest-Steppe, Mandryvnytsia is an attractive choice for farmers aiming to produce high-quality and tasty potatoes.