Potato Otolia

Potato variety Otolia — a medium-early table variety developed by German breeders, distinguished by high adaptability and capable of successful cultivation under various climatic conditions. The maturity period is 65–75 days, with harvesting possible as early as day 50 after planting. The plant is of medium height with semi-erect growth habit and leaves ranging in color from green to dark green. Tubers are elongated-oval, large, with yellow skin and flesh, averaging 113–117 grams per tuber. The tuber surface is slightly netted with medium-depth eyes.

Otolia variety possesses excellent taste qualities and belongs to culinary type B, meaning it is slightly resistant to breakdown and suitable for frying, boiling, and salad preparation. Starch content in tubers ranges from 15.4% to 16.1%, ensuring good texture during cooking. Yield varies from 179 to 373 centners per hectare, with marketability reaching 82–91% and storability at 96%, indicating high quality and long-term storage capability.

One of the key advantages of the Otolia variety is its high resistance to diseases. The potato is immune to potato cancer pathogen and golden potato cyst nematode, and resistant to leaf curl, mosaic, and leaf curling diseases. Thanks to these characteristics, the variety demonstrates reliability and stable yield. For successful cultivation, it is recommended to plant sprouted seedlings when soil temperature reaches +7...+8°C at a depth of 10 cm, and to consider the plant's sun-loving nature. To protect against hidden infections, organic microbial preparations can be used.