Basalia

The Basalia potato variety is a medium-early, high-yielding crop registered in the state register in 2019. The vegetation period is approximately 95 days, and the yield reaches 500-600 kg per hundred square meters, especially with irrigation. The average mass of marketable tubers varies from 95 to 130 grams, and the marketability is 68.9-77.4%. The variety is characterized by light-yellow tuber color, which remains stable for a long time during storage.

One of the key advantages of Basalia is its phenomenal storability — tubers remain as if preserved, allowing for long-term storage without quality loss. The variety has high resistance to late blight, significantly reducing the risks of diseases and losses during cultivation and storage. The starch content in the tubers is 12.2-13.9%, and dry matter content is 19.7-21.0%, ensuring excellent taste qualities.

Basalia is versatile in culinary use: tubers are suitable for making mashed potatoes, frying, as well as for producing French fries and chips. For planting, it is recommended to use sprouted seed potatoes when soil temperature reaches +7...+8°C at a depth of 10 cm, with tuber planting depth of 8-14 cm depending on soil type. To protect against hidden infections, it is advisable to use organic microbial preparations, which promote healthy growth and high yields.