Potato Madison

Madison potato is an early-maturing table variety developed in Germany with a vegetation period of 65-75 days. Tubers have round or oval-round shape, with superficial and few medium-depth eyes. The weight of one marketable tuber is 100-130 grams. The skin is yellow, slightly netted, and the flesh is creamy. Starch content ranges from 15.4-20.8%, providing excellent taste and versatility in culinary applications. Madison potato is suitable for boiling, baking, mashing, as well as for chip and french fry production, belonging to the culinary type CD.

Plants of the Madison variety have medium to high height, semi-erect or spreading growth habit, with large green leaves and intense anthocyanin coloring on the inner side of the corolla. Under each plant, 7 to 12 large tubers form. Yield of the variety is standard, at 279-320 centners per hectare, reaching a maximum of 339 centners under optimal conditions. Tubers’ marketability is high — from 78 to 92%, and storability reaches 94%, ensuring good product preservation during storage.

The Madison variety exhibits resistance to a range of diseases and pests. It is resistant to potato late blight, golden potato cyst nematode, crinkle and striped mosaic, as well as leaf curl. However, the variety is susceptible to Phytophthora blight on foliage and moderately susceptible on tubers. Due to its characteristics and resistance, Madison potato is a reliable choice for cultivation aimed at obtaining high-quality crops suitable for various culinary processing methods and industrial use.