Madeira

The Madeira potato variety is a mid-early table variety with a vegetation period of 70 to 85 days, allowing for the first marketable harvest in relatively short time. The tubers of this variety are large, uniform, round or oval in shape, with smooth golden-yellow skin and yellow (creamy) flesh. The eyes are shallow, facilitating peeling. Up to 20 tubers can form on one plant, each weighing between 106 and 136 grams. The variety is characterized by high tuber marketability — up to 94%, and yields can reach 70 centners per hectare with proper care, including regular irrigation and fertilizer application. Madeira has excellent culinary qualities: the flesh retains its color after boiling, has good density and moderate moisture, making it suitable for various culinary uses. It belongs to culinary type B, meaning low susceptibility to overcooking, making it ideal for soups, frying, and production of French fries and chips. Its flavor profile and flesh structure make it popular both for home use and industrial processing. Madeira is highly resistant to various diseases and drought, enhancing its reliability and yield stability on different soil types. It is easy to grow, making it attractive to farmers and gardeners. Thanks to its high yield, excellent taste, and resistance to adverse conditions, Madeira is a profitable choice for cultivation both on an industrial scale and in private farms.