The potato variety Varmaas is an early-maturing table variety with a maturity period of 60-70 days. The plant is upright, medium-height, with white flowers. Tubers are oval-shaped, with white skin and white flesh, have superficial eyes, and weigh from 90 to 120 grams. Each plant forms 7 to 11 tubers, contributing to high yields reaching 212-380 centners per hectare. Starch content in the tubers varies from 10 to 14%, defining their universal culinary use.
The Varmaas variety exhibits good storability, reaching 95%, ensuring long-term storage without significant quality loss. Flavor qualities are rated as satisfactory or good, and its culinary type AB makes this potato suitable for soups, salads, and frying. Due to its characteristics, the variety is popular among gardeners and farmers.
In terms of resistance, Varmaas shows high resistance to potato cyst nematode, medium resistance to viral diseases, and relative resistance to common scab and rhizoctonia. However, the variety is susceptible to late blight and golden potato nematode, requiring appropriate agronomic measures for plant protection. The developer of the variety is the Yakut Scientific Research Institute of Agriculture.
