Potato Colomba

Colomba potato — an ultrarank, table-type variety of Dutch origin, developed by HZPC Holland. The maturation period is 60-70 days, and the first harvest can be taken as early as the 45th day after emergence of seedlings. Plants are upright or semi-upright, spreading, 50-55 cm tall, with medium- to large-sized green or emerald leaves. Flowers are snow-white to lavender. Tubers have a neat oval shape, light-yellow skin with a smooth, fine surface and shallow, miniature eyes. Flesh is yellow and does not darken after thermal processing or mechanical damage. The variety is characterized by high yield — under proper agronomic practices, up to 42.25 tons per hectare can be harvested, equivalent to approximately 400 centners. Under each plant, 12-15 large tubers weighing 80-140 grams are formed. Tubers have a marketability of 81-98%, and storability reaches up to 95%, ensuring long-term storage without loss of flavor. Starch content varies from 11 to 15%, dry matter — about 16.9%. Colombo potato has good to excellent taste qualities, becoming slightly flaky after boiling. The variety shows resistance to major diseases: potato late blight, golden nematode, and moderate resistance to potato scab and phytophthora. Thanks to these characteristics and its versatility, Colombo is suitable for cultivation in various climatic conditions, including regions of Russia. The potato is intended for preparing a wide range of home dishes — first and second courses, pancakes, casseroles, and homemade chips, while retaining excellent flavor even after prolonged storage.