Rudolf

Rudolph is a medium-late Dutch potato variety with a vegetation period of 105 to 120 days. The tubers have a round-oval shape with dark-red skin and superficial eyes. The flesh is white, dense, and uniform, providing excellent taste and versatility in cooking. Due to its high dry matter content, reaching 20%, this variety is ideal for making French fries, mashed potatoes, gratins, and various salads.

Rudolph is characterized by high yield — up to 10 large tubers per plant, weighing 80 to 120 grams, and up to 600 centners per hectare. The variety has good storability, allowing storage for up to 9 months without loss of quality. Additionally, the potato is resistant to major diseases such as late blight, potato blight, and blackleg, significantly simplifying cultivation and reducing the risk of losses.

The variety's key feature is high stress and drought tolerance, as well as resistance to elevated soil and air temperatures. These qualities make Rudolph a practical choice for various climatic conditions and ensure stable yields. The potato withstands long-distance transportation well, maintaining its appearance and taste characteristics, making it popular for both personal consumption and commercial cultivation.