The potato variety Tokay is a medium-early table variety with high yield, reaching 13-15 tubers per plant under proper agronomic practices. Tubers have an elongated-oval shape, medium to large size, weighing 80 to 120 grams, with yellow smooth skin and light-yellow flesh. This variety features thin skin and moderate depth of eyes. The flesh is soft, moderately starchy, and slightly moist, making it versatile for various culinary uses: making mashed potatoes, baking, frying, and stuffing. The starch content in the tubers is higher than in types A and B, positively affecting taste and texture during cooking.
Tokay exhibits high resistance to adverse growing conditions, including drought, and adapts well to various soil types, such as sandy and clay soils. The variety shows strong resistance to internal tuber defects and a broad spectrum of pests, including nematodes. Thanks to these qualities, as well as its ability to retain taste properties when stored at 4°C, Tokay is a reliable choice for both conventional and organic farming.
The Tokay potato is recommended for cultivation in moderate climate zones, where it demonstrates stable yield and quality. Its versatility in culinary applications and high adaptability make this variety attractive to gardeners and farmers seeking a tasty, high-quality product with good storage life.
