Roko

Roko potato is a medium-early table variety of Dutch and Austrian selection with a vegetation period ranging from 85 to 150 days. The plants are upright, about 50 cm tall, with small leaves and serrated edges. Tubers are oval or round, with thin skin of red or pale-pink hue and creamy or beige flesh. The average weight of one tuber is from 110 to 125 grams. Starch content varies from 12 to 16%, making this variety suitable for various culinary purposes.

Roko is characterized by high yield — from 136 to 400 centners per hectare — and high tuber marketability, reaching 95%. The variety is drought-resistant and resistant to various pests, though it has moderate resistance to diseases. The potato tolerates both dry periods and prolonged rains, making it easy to grow. For planting, use healthy tubers treated against pests, with optimal planting spacing of 30 cm between holes and 60-70 cm between rows on loose, fertile soil with neutral pH.

Roko potato is widely used in home cooking for first and second courses, pies, as well as in industrial production of potato chips, french fries, and potato balls. Thanks to its thin skin and excellent taste, it is popular among consumers. The variety stores well for more than 5 months and has high transportability, allowing it to retain quality during long-distance transport and storage.