Sanibel potato — an ultra-early variety developed by the German breeding company Europlant Pflanzenzucht GmbH, with a vegetation period of 50 to 65 days. The plant is semi-upright, medium height, with a spreading bush and good growth vigor. Tubers have an elongated-oval shape, red skin, and light-yellow flesh that does not change color after thermal processing. The average tuber weight is 110–118 grams, and each plant produces 12 to 20 tubers under moderate moisture and balanced fertilization.
The variety is characterized by high yield — 200 to 338 centners per hectare, with a marketability of 79–94%. It is resistant to various diseases, including potato blight, late blight, blackleg, powdery mildew, leaf curl virus, and golden potato cyst nematode. Sanibel tolerates drought well, is adaptable to soil types, and is resistant to adverse weather conditions. Additionally, the variety has high storability, good transportability, and resistance to mechanical damage.
Sanibel potato belongs to culinary type B, indicating its versatility in cooking: it is suitable for boiling, frying, stewing, and for making French fries, chips, and soups. The flesh contains 11.5–14.5% starch, ensuring excellent taste. The variety retains its qualities during long-term storage up to 9 months, making it profitable for commercial cultivation and home use.
