Esmee

The Esmee potato variety is an early-maturing, high-yielding variety with a vegetation period of 55 to 70 days. The tubers of this variety have an elongated-oval shape, large size, and smooth red skin with small, shallow eyes. The flesh is yellow in color, and the starch content is about 12.9%, which provides low susceptibility to breakdown during cooking. Due to these characteristics, Esmee is ideal for various culinary purposes, including baking, frying, and making soups.

The variety is highly resistant to major potato diseases, such as late blight, scab, nematodes, phytophthora, blackleg, and viral infections. Additionally, Esmee exhibits good stress tolerance and drought resistance, making it recommended for cultivation in southern regions with dry climates and high temperatures. The potato is not damaged during mechanical harvesting, which facilitates harvest collection and preserves tuber quality.

The yield of this variety is quite high: approximately 14 tubers weighing 70–130 grams each can be harvested from one plant, and 350–450 centners per hectare. The tubers have excellent storability, reaching up to 95%, which allows for long-term storage without quality loss. Due to its attractive appearance and high consumer quality, the Esmee variety is in demand in retail networks and positively evaluated by culinary professionals.