MONT BLANC

Mont Blanc potato is a medium-early Dutch variety with a maturation period of 80-95 days, suitable for various cooking methods including baking, boiling, frying, making mashed potatoes and French fries. Plants are tall, intermediate type, with upright or semi-upright growth habit. Leaves are large, green, intermediate to open type, and the flower is large, sometimes very large, with absent or very weak anthocyanin coloration on the inner side. Tubers are elongated, with light beige skin and white flesh, small eyes, weighing 100-132 grams.

The variety is characterized by high yield — market yield ranges from 199 to 302 centners per hectare, with maximum yield reaching 343 centners, significantly exceeding standard varieties. Starch content in tubers varies from 15.0% to 17.4%, ensuring excellent taste qualities. Tubers' marketability is 85-96%, and storability reaches 96%, guaranteeing good storage and minimal losses during storage.

Mont Blanc exhibits resistance to several diseases, including potato cancer and golden potato cyst nematode. It is also resistant to potato mosaic virus and leaf curling. Regarding late blight, the variety is moderately susceptible to foliage and moderately resistant to tubers. These characteristics make Mont Blanc a reliable choice for cultivation under various conditions, ensuring stable yields and high product quality.