Dido potato is a medium-late table variety with a maturation period of 95 to 110 days. The plant is of medium or tall stature, semi-upright, with large green leaves and medium-sized flowers. Tubers are oval-shaped with small or medium-depth eyes, covered with yellow skin, and have a creamy flesh. The mass of marketable tubers ranges from 105 to 159 grams, with 8 to 14 tubers per plant. Starch content is 15.0–17.7%, making this variety suitable for various cooking methods, including baking, boiling, frying, and mashing, especially for french fries.
The Dido variety is characterized by high market yield, ranging from 235 to 457 centners per hectare, with maximum yields reaching 488 centners per hectare, significantly exceeding the standards of varieties Garant and Vetrazz. Tubers have a marketability of 85–96%, and storability reaches 97%, ensuring good storage and product preservation. According to the breeder, the variety exhibits resistance to several diseases, including potato cancer, golden potato cyst nematode, and leaf curl virus. However, it is moderately susceptible to late blight of foliage and tubers.
Due to its characteristics, the Dido variety is a reliable choice for both commercial cultivation and personal use. Its disease resistance, high yield, and excellent taste make it popular among farmers and consumers. Its versatility in culinary use and good storability allow it to be used in various dishes and ensure long-term storage without quality loss.
