Atol

The ATOLL potato variety is an early-maturing table variety with medium-sized tubers weighing about 100 grams. The tubers have an oval shape and red skin, with yellow flesh. This variety is characterized by high yield and good taste qualities, making it versatile for various cooking methods: it can be eaten fresh, canned, marinated, or stewed.

ATOLL is resistant to several diseases, including potato nematode, late blight, and potato cancer, which contributes to stable yields and reduced losses during storage. The dry matter content in the tubers ranges from 16% to 18.7%, and the tuber eyes are shallowly set, facilitating cleaning and processing. The variety is moderately resistant to viruses A and X, further enhancing its reliability during cultivation.

The ATOLL potato can be grown both in open fields and in greenhouse conditions, expanding its cultivation potential across various climatic zones. This variety originates from Poland, where it is popular as both a food and seed potato. Its high yield, reaching up to 450 centners per hectare, and versatility make ATOLL an attractive choice for farmers and consumers.