Potato Libid'

Lybid' potato is a medium-maturing table variety with a unique intense purple color of skin and flesh that remains even after thermal processing. Tubers have a round-oval shape with smooth, shiny skin, and the flesh has a moderately dense structure and high starch content — 17-18%. Due to these characteristics, Lybid' potato does not break down when boiled, and when fried, it becomes soft inside with a crispy crust, making it versatile for preparing various dishes. Moreover, the variety has an excellent taste comparable to ordinary potato and can add vibrancy and originality to culinary products.

The Lybid' variety is characterized by high resistance to late blight, viral diseases, and the common pathotype of potato cancer, ensuring stable and high yields — up to 30-40 tons per hectare at the end of the vegetation period. Developed through long-term selection work using wild potato forms from Peru, this variety is adapted for cultivation in various climatic zones, including the Polesie, Forest-Steppe, and Steppe.

A distinctive feature of the variety is its high content of antioxidants, particularly the natural pigment anthocyanin, which not only gives tubers their characteristic purple color but also possesses beneficial health properties. Vitamins C, E, and carotenoids present in Lybid' potato contribute to improved digestion and vision support, as well as slow down aging processes. Thanks to these qualities, the variety is valued not only as a dietary product but also as a natural coloring agent for the food industry, including chip production.