Batya

The potato variety BATYA belongs to the mid-season types with a maturation period of 80 to 95 days. The tubers have an oval-round shape with small or medium-depth eyes, yellow skin, and creamy flesh. The average weight of marketable tubers ranges from 106 to 137 grams, and the number of tubers per plant varies from 6 to 11. The starch content in the tubers is between 15.6-18.2%, making this variety suitable for various culinary purposes, including making mashed potatoes, boiling, baking, and processing into crispy potatoes. The tuber storability reaches 96%, ensuring good harvest preservation during storage.

The BATYA variety is characterized by high yield, ranging from 138 to 458 centners per hectare, and may reach up to 500 centners per hectare under favorable conditions. It is well adapted to cultivation on loamy and chernozem soils, expanding its applicability across various regions. Special attention has been given to the variety's resistance to major potato diseases: it exhibits high resistance to late blight of leaves and tubers, potato scab, golden potato cyst nematode, late blight, virus Y, and mosaic virus. This significantly reduces crop losses and decreases the need for intensive chemical protection.

Due to its characteristics, the BATYA variety is an excellent choice for both table use and industrial processing. Its taste and culinary qualities are highly appreciated, making it popular among farmers and consumers. It is recommended for cultivation in the Central region, where it demonstrates stable results in yield and tuber quality.