Cardyma

Cardyma potato is a mid-season variety with a vegetation period of 125-140 days, ideally suited for producing French fries due to its unique characteristics. This variety features elongated, oval-shaped tubers with a bright yellow flesh color, providing an attractive appearance and excellent flavor of the finished product. Cardyma potatoes have a high dry matter content, which contributes to a crisp texture when fried.

Cardyma exhibits high resistance to various diseases, including scab, potato late blight, and common potato mosaic, as well as strong resistance to nematodes Ro1, Ro4, and Pa2. Thanks to this, the variety demonstrates reliability and stable yields, which is especially important for industrial cultivation and processing. Tubers are large, with 12-14 per plant, ensuring good market output.

In addition, the variety has excellent storability and resistance to bruising, allowing potatoes to be stored until the end of the season without loss of flavor or texture. Cardyma is suitable for culinary use, particularly for preparing French fries, where taste, color, and crispiness are crucial. All these qualities make Cardyma a promising and in-demand variety for both industrial and home use.