Mikado

Mikado potato is a new high-yielding early-maturing table potato variety developed by breeders in the Netherlands. It is characterized by high yield, reaching 12-17 tubers per plant, and potential of up to 70 tons per hectare under proper agronomic practices. Tubers have a round-oval shape, medium to large size, covered with a thin, extremely smooth yellow skin with surface eyes, giving them an attractive market appearance, especially when packaged and washed for retail networks.

The Mikado variety belongs to the culinary type AB, indicating its versatility. The flesh is moderately dense, with low starch content and moderate moisture, which prevents tubers from breaking down or breaking down slightly during thermal processing. During boiling, the flesh becomes brittle, and during frying, it becomes soft inside with a crispy crust. High dry matter content (about 18%) makes this variety especially suitable for preparing home fries, which is in demand in Southern Europe and North Africa.

In addition, Mikado demonstrates high resistance to common pests and diseases, particularly to virus Y, reducing the need for chemical protection and contributing to ecological safety of cultivation. This feature makes the variety attractive for seed potato producers and regions with high aphid concentration. For successful cultivation, tubers should be planted at soil temperatures no lower than 8-10°C, at a depth of 12-16 cm, with fertilization applied once at planting.