Potato Kimmeria

The Ukrainian standard of versatility

The "Kimmeria" potato variety, developed by the Institute of Potato Research of the NAAS, is the product of breeding work focused on the demands of the modern market, where flexibility in culinary application is just as important as yield. Created specifically for the fluctuating Ukrainian climate, this potato answers the call of processors and professional farmers who require a reliable, mid-early variety with a wide range of end-uses.

Agronomic profile and resistance

The breeding of "Kimmeria" has achieved high sanitary reliability for the crop. The variety effectively resists a complex of dangerous pathogens, including potato wart and blackleg. Its resistance to late blight and bacterial soft rot makes it a predictable choice for farms looking to reduce pesticide application without compromising the market quality of the harvest.

Technological advantages and gastronomy

The main feature of this variety is its multifunctionality. "Kimmeria" successfully covers three key market segments:

• Table potatoes: aesthetic oval tubers with yellow skin and flesh look excellent on retail shelves.
• Snack industry: an optimal starch content of 14–15% allows the variety to be used for high-quality chip production.
• Fast-food: its suitability for processing into French fries makes it a sought-after raw material in the HoReCa sector.

The weight of a commercial tuber ranges from 50 to 130 grams, ensuring a high yield of fractions suitable for packaging and industrial processing. A vegetation period of 55–65 days allows for harvesting within optimal windows, minimizing risks associated with peak summer temperatures.