Tornado potato is an ultra-early, high-yielding Dutch selection variety that matures within 40–60 days after planting. The plant features a low, upright bush that dries quickly, facilitating harvest. Tubers are large, oval-shaped, with a bright maroon skin and white flesh containing approximately 18% dry matter, providing excellent flavor and high starch content. Due to these qualities, Tornado potato is widely used for making mashed potatoes, salads, and first courses.
The variety is characterized by high yield — one plant can produce up to 20 tubers, and under intensive cultivation, yields can reach up to 70 tons per hectare. Tornado is resistant to common potato diseases such as late blight, Rhizoctonia, and common scab, reducing the need for frequent protective treatments. However, the variety is sensitive to herbicides, particularly metribuzin, which should be applied strictly before emergence to avoid damaging the plants.
Successful cultivation of the Tornado variety requires standard agronomic practices, including regular watering and soil loosening. The variety is well-adapted to the climatic conditions of southern and central regions, where it achieves maximum yield and early maturity. Due to its combination of high productivity, disease resistance, and outstanding taste, Tornado potato is popular among both farmers and end consumers.
