FAMBO

Fambo potato is a medium-early universal variety with a maturity period of about 80-85 days. The plant is semi-spreading, medium height, with white flowers. Tubers have elongated-oval shape, yellow skin, creamy flesh, small eyes with yellow base. Marketable tuber weight varies from 80 to 140 grams, and the number of tubers per plant is 8-12. Starch content ranges from 13-16%, making the variety suitable for various culinary purposes, including frying, boiling, stewing, and making mashed potatoes. The taste of tubers is rated as good, and storability reaches 95%.

Fambo variety is characterized by high yield, which in state trials ranges from 185 to 395 centners per hectare, with a maximum yield of 448 centners per hectare. Tubers’ marketability is at 91-96%. The potato adapts well to various soil-climatic conditions and is resistant to mechanical damage, which facilitates its cultivation and transportation. Recommended planting scheme is 60x35 cm, and agronomic practices are standard.

In terms of disease resistance, Fambo is resistant to potato late blight and virus 'A', has moderate resistance to rhizoctonia and common scab. However, the variety is susceptible to phytophthora of foliage and tubers, as well as golden potato nematode. Due to its characteristics and high yield, Fambo variety is valued for its suitability for processing into potato products and universal use in cooking.