The Kiebitz potato variety is an early-maturing table-type German selection with a maturation period of 65-75 days. Tubers have an oval-round shape, medium size, and weight ranging from 87 to 120 grams, with small eyes and a netted skin surface. The skin and flesh of the potato are yellow, giving the product an attractive appearance. The plant is of medium height, stem-type, with upright or semi-upright stems and large light-green leaves.
The variety is characterized by high yield, averaging 194-216 centners per hectare, with maximum yields reaching 333 centners. Tubers' marketability varies from 78 to 92%, and storability reaches 96%, allowing for long-term storage without quality loss. Starch content ranges from 15.1-17.6%, making the variety especially suitable for chip production. At a storage temperature of +4° C, sugar structure remains unchanged, preserving necessary qualities for processing.
Kiebitz exhibits resistance to a wide range of diseases and pests, including potato cancer pathogen, golden potato cyst nematodes Ro1 and Ro4, black scab, iron-stained spotting, late blight, rizoctonia, phytophthora of tubers and foliage, and viruses Y and leaf curl. Moderate resistance to phytophthora allows successful cultivation under various climatic conditions. High disease resistance and stable product quality make Kiebitz a profitable choice for cultivation for both fresh consumption and industrial processing.
