Phoenix

Phoenix potato is a medium-maturing table variety with high potential yield, reaching 45-66 tons per hectare. Tubers have an oval shape with red skin and small eyes, flesh ranging from light cream to yellow. The average mass of marketable tubers is 110-140 grams. Starch content varies from 11.7% to 20%, ensuring good taste and high cookability, corresponding to culinary type AV. Taste is rated 5 out of 5, confirming its excellent gastronomic properties.

The Phoenix variety is characterized by high tuber marketability — up to 96-98%, as well as good storability and long-term storage capability. It is resistant to mechanical damage, facilitating transportation and storage. Additionally, this potato exhibits resistance to several diseases, including late blight, cancer, potato nematode, black scab, rizoctonia, and alternaria, as well as weak infection by viral diseases. The variety also tolerates drought well, making it suitable for cultivation in various agroclimatic conditions.

Phoenix is suitable for both fresh consumption and industrial processing, depending on the region of cultivation. Its high yield, disease and mechanical damage resistance, and excellent taste qualities make this variety popular among farmers and consumers.