Potato Adretta

Adretta potato is a high-yielding, mid-early German variety distinguished by its excellent taste and versatility in culinary use. The average maturity period is 60 to 80 days after germination, making it a mid-late variety. Tubers have light-yellow skin and pale-yellow flesh, with an average weight per tuber ranging from 120 to 140 grams. The starch content reaches 16%, ensuring good mashability and pleasant taste when boiled, fried, or baked.

The Adretta variety exhibits high resistance to common diseases, including late blight, making it a reliable choice for cultivation. The plant tolerates heat and short-term drought, but for successful vegetative growth, it requires a well-lit location and prepared soil with fertilizers. Yield potential reaches up to 450 centners per hectare, with 10 to 15 tubers per plant.

Adretta potato is valued not only for its taste but also for its rich chemical composition. It is a source of essential minerals such as sodium, magnesium, potassium, manganese, iron, phosphorus, fluorine, chlorine, iodine, and zinc, as well as vitamins C, B1, B2, B6, and K. Thanks to these properties and its universal application, the Adretta variety is rightfully considered a standard of quality and reliability among potato crops.