RAMZAY

The Ramzay potato variety is a medium-early table-type Russian selection with a maturity period of 65 to 80 days. The plants are tall, intermediate in type, with upright stems, medium-sized leaves with strong wavy edges and purple-red veins. Tubers are oval-round in shape, with small eyes, smooth yellow skin, and yellow flesh. The weight of marketable tubers ranges from 64 to 132 grams, and the number of tubers per plant reaches 9-12. The starch content in the tubers is 13.5-16.0%, meeting quality standards.

The variety is characterized by good yield, ranging from 135 to 215 centners per hectare, with maximum yields up to 246 centners. The tuber marketability is within 81-89%, indicating high uniformity and product quality. Ramzay has high storability — about 92% — ensuring long-term storage without loss of consumer properties. The potato is suitable for various cooking methods, including frying, boiling, and baking, due to its culinary type BC and good flavor.

The variety is resistant to potato late blight but susceptible to golden potato cyst nematode and alternaria. Ramzay is heat- and drought-tolerant, making it a reliable choice for cultivation in various climatic conditions. The breeders are the Federal State Budgetary Research Institution "VNIIS of Potato Growing named after A. G. Lorkh" and the Federal State Budgetary Research Institute "Penza Research Institute of Agriculture".