Memphis

The Memphis potato variety is a mid-early table variety, maturing in approximately 66 days. The tubers of this variety are large, elongated-oval in shape, with red skin. After boiling, the flesh turns light yellow, and the eyes are shallow, making peeling easier. The tubers contain about 19% dry matter and 13.2% starch, ensuring good yield and making the variety suitable for various culinary purposes. Memphis belongs to the culinary type AB, characterized by slightly dense flesh. The variety is distinguished by high yield, reaching 180 to 400 centners per hectare, and a tuber count per cluster of 9 to 11. The tuber weight varies from 82 to 160 grams, confirming their large size. Memphis is well-adapted to various soil types and has excellent storability, reaching 95%, allowing it to maintain quality for a long time after harvest. A notable feature of the variety is its resistance to adverse factors such as drought, late blight, golden nematode, and potato scab. Thanks to these qualities, Memphis is a reliable choice for cultivation under different climatic conditions. The variety has a slightly sweet taste, making it versatile for preparing various dishes.