Rodeo

The Rodeo potato variety belongs to the mid-late maturing types with a vegetation period ranging from 120 to 140 days. The tubers of this variety are large, elongated-oval in shape with small eyes, colored in a deep red. The flesh is light-yellow, has a pleasant aroma and a characteristic potato flavor. The average weight of one tuber is 100 to 130 grams, and the number of tubers per plant varies from 9 to 14. The plants are upright, tall with large dark-green leaves and red-purple flowers.

The Rodeo variety is characterized by high yield, which can reach 44 to 61 tons per hectare when proper agronomy is followed. The potato is suitable for various culinary purposes: its flesh belongs to type B, meaning low susceptibility to breakdown, making it ideal for salads, soups, fried potatoes, and french fries. Additionally, this variety can be used for making mashed potatoes. The starch content in the tubers is about 12.5%, and dry matter content is 22.3%, ensuring good quality and taste.

Rodeo exhibits high resistance to several diseases, including potato blight, common scab, and mosaic X-virus, which significantly simplifies crop care. The variety also shows high storability — up to 95% — as well as good transportability and resistance to mechanical harvesting. Despite susceptibility to late blight and nematodes, Rodeo displays very high heat tolerance, making it a reliable choice for cultivation under various climatic conditions.