Kimmeria

Kimmeria potato is an early table variety created by crossing the varieties Slovyanka and Svitank Kyivsky. The vegetation period of this variety lasts from 60 to 100 days depending on growing conditions. Tubers have oval or elongated-oval shape, yellow skin and yellow flesh. Average tuber weight is 80-90 grams, and number of tubers per plant ranges from 9 to 16. Starch content in tubers is about 15.1%, and protein — 2.1%. This variety is characterized by high marketability, excellent taste qualities and culinary type B, making it versatile for frying, boiling, as well as processing into chips and French fries.

Kimmeria is distinguished by high drought resistance, allowing cultivation even in southern regions of Ukraine with double cropping. The variety has good resistance to potato blight, including aggressive biotypes, as well as to potato cyst nematode. In addition, it has relatively good resistance to viral diseases, ring rot and wet bacterial rot, and blackleg. Resistance to phytophthora is assessed as medium.

Kimmeria potato is suitable for cultivation on various soil types and has high storage capacity. Thanks to its taste qualities and versatility in culinary applications, this variety is popular among farmers and consumers. High yield and disease resistance make Kimmeria a reliable choice for farms aiming to obtain high-quality early potato harvest.