SPANOLA

The Spanola pepper variety is an early or mid-season type, maturing in 110-115 days to technical ripeness and 138-145 days to biological ripeness. The plant is strong, compact, well-leafed, with a robust stem that does not require pruning. The fruits are narrow-conical, 23-28 cm long and 2.5-3 cm in diameter, weighing 40-50 grams with a wall thickness of 1.5-2 mm. At technical ripeness, the fruits are milky-white, and at biological ripeness, they have a rich red hue.

The variety is characterized by high transportability and attractive appearance, making it popular for various purposes. The fruits have a sharp but not burning taste, allowing them to be used for fresh consumption, as well as for canning and pickling. Spanola sets fruit well at high temperatures, possesses heat, cold, and drought resistance, ensuring a stable yield under various climatic conditions.

The variety is resistant to many diseases, reducing the need for intensive plant protection. It is recommended for cultivation both in open ground and in protected soil, at a planting density of 5-6 plants per square meter. Yield is 5-6 kg per square meter, making Spanola a profitable choice for gardeners and farmers seeking high-quality and stable pepper yields.