Potato KELLY

The KELLY potato variety is a late-maturing type with white flesh and yellow flesh color when cut. The tubers of this variety are large and very large, oval-shaped with slight flatness, and have shallow eyes. The skin has a flesh-colored tone, giving the potatoes an attractive appearance. The dry matter content in the tubers is 22-24%, ensuring high product quality.

The KELLY variety is distinguished by high productivity with a predominance of large tubers, making it especially valuable for french fry production. Plants exhibit vigorous and stable growth, along with significant vegetative mass accumulation. Thanks to its high resistance to leaf and tuber late blight, this variety meets modern ecological requirements and is suitable for cultivation in various climatic conditions.

One of the key advantages of the KELLY variety is its exceptional ability to be stored for extended periods, maintaining the quality of the tubers even after 9 months. Its wide geographical adaptability allows successful cultivation in various regions, ensuring high yields and consistent product quality.