Masai

The MASAI potato variety is a medium-late table variety with a vegetation period of 95 to 110 days. The plant is tall with semi-erect leaves of medium to large size and green color. The tubers are oval-shaped with small eyes, red skin, and dark-yellow flesh. The mass of marketable tubers ranges from 100 to 135 grams, with 8 to 12 tubers per plant. Starch content is between 14.5-17.5%, making this variety suitable for various culinary purposes, including boiling, frying, baking, and making mashed potatoes. The MASAI variety has high and stable yields, reaching 119 to 260 centners per hectare, with maximum yields up to 430 centners per hectare, exceeding standard yield benchmarks. Tubers have a marketability rate of 83-97% and a storage life of 96%, ensuring good storage durability over a long period. The taste of the potato is rated as good to excellent, making it attractive to consumers. The variety is resistant to dangerous diseases such as potato blight and golden potato cyst nematode, enhancing its reliability and reducing harvest loss risks. MASAI potato is recommended for cultivation in regions with suitable climatic conditions, particularly in Russia's Volga region. Due to its characteristics and disease resistance, this variety is an excellent choice for farmers and gardeners aiming to produce high-quality, high-yield crops. The universal culinary applications and high storability make MASAI a profitable and convenient option for storage and use in the food industry and home kitchens.