Poran

Potato variety Poran — this is a mid-early, high-yielding table variety with an attractive smooth red skin and light-yellow flesh that does not darken or lighten after cooking. Tubers have an elongated-oval shape and weigh between 80-140 grams. The variety belongs to culinary type B, making it versatile for various cooking methods: baking, stewing, frying, and preparing first courses. Thanks to its taste qualities and appearance, Poran potato is ideal for cleaning and packaging for retail networks.

Poran is characterized by a short vegetation period — 50-60 days — which allows for harvesting within relatively short timeframes. It grows well on sandy soils and can do without additional watering, although it requires slightly increased nitrogen fertilizer application during cultivation, while other feedings are applied at standard rates. Planting should be deep and not overly dense to provide plants with sufficient space for forming large tubers.

The variety has good resistance to potato late blight, viral diseases, and golden nematode, but requires timely fungicide treatments to protect against late blight, scab, and fusarium, which is typical for early potato varieties. Yield potential depends on growing conditions and agronomy and ranges from 30 to 45 tons per hectare. The harvest can be stored for up to 6 months under appropriate temperature conditions, ensuring prolonged use and sales of the product.