MANITU

Manitu potato is a late-maturing table variety with a maturity period of 110-120 days. Tubers are elongated-oval, with small eyes, red skin, and yellow flesh. Marketable tuber weight ranges from 98 to 143 grams, and the number of tubers per plant ranges from 9 to 13. Starch content is 12.1-14.1%, providing good culinary qualities and versatility in preparing salads, soups, fried dishes, and French fries. The taste of tubers is rated as good to excellent, and storability reaches 95%, indicating high product preservation during storage.

The plant is characterized by high growth and intermediate plant structure, with upright or semi-upright form. Leaves are large, light green to green, with medium to large veins and intense anthocyanic coloring on the inner side. The commercial yield of the Manitu variety ranges from 147 to 306 centners per hectare, with maximum yields up to 318 centners, exceeding the yields of many standard varieties. The variety is included in the State Register for the Central Chernozem and North Caucasus regions.

Manitu exhibits high disease resistance: it is resistant to potato cancer pathogen and golden potato cyst nematode, and also resistant to tuber blight, although the foliage is susceptible to this disease. These characteristics make the variety a reliable choice for cultivation in areas with high risk of these diseases, ensuring a stable and high-quality harvest.