The potato variety Safo is a medium-early, high-yielding table variety developed by scientists at the Institute of Cytology and Genetics of the Siberian Branch of the Russian Academy of Sciences. The plant is semi-erect with medium-sized leaves of intermediate type, green in color, with medium wave edges. The flower is large, with no or very weak anthocyanin coloring on the inner side. The variety is recommended for cultivation in the Ural, Far East, Western and Eastern Siberia regions, confirming its adaptability to various climatic conditions.
The Safo potato tubers are oval-shaped with small eyes, covered with a light beige skin, and the flesh has a creamy hue. The mass of marketable tubers ranges from 111 to 232 grams, and the number of tubers per plant reaches 9-12 pieces. The starch content ranges from 12-17%, making this variety versatile for various culinary purposes, including frying, boiling, and baking. The taste of the tubers is rated as good, and the culinary type BC confirms their high consumer qualities.
The yield of the Safo variety ranges from 183 to 395 centners per hectare, with maximum yields reaching 536 centners, significantly exceeding the standards of some other varieties. The tuber storability reaches 82%, and market quality is rated at 96%. The variety exhibits high resistance to a range of diseases and pests, including potato blight, golden cyst nematode, crinkly and striped mosaic, and leaf curling, ensuring stable yields and reducing the need for intensive chemical protection.
