Sarmat

Sarmat potato is a mid-early, table-type variety characterized by high yield and good taste qualities. The plant is of medium height, stem type with upright stems and medium-sized green leaves with wavy edges. Tubers are oval-round in shape with deep eyes, covered with bright yellow skin, and the flesh has a light yellow hue. The mass of one marketable tuber varies from 96 to 168 grams, with starch content ranging from 14.2% to 15.8%, ensuring good taste and excellent texture during cooking.

The variety exhibits high marketable yield, reaching 262 to 461 centners per hectare, significantly exceeding the Nevsky standard. Maximum yields in certain regions reach 491 centners per hectare. Tubers' marketability ranges from 80% to 97%, and storability is 88%, allowing for long-term storage without quality loss. Sarmat potato is resistant to potato cancer pathogen but susceptible to golden potato cyst nematode.

This variety is versatile in culinary use: suitable for boiling, baking, frying, and mashing. Due to its dense structure and good taste, tubers retain shape and juiciness after thermal processing, making Sarmat an excellent choice for diverse dishes. High resistance to pathogens and abiotic factors ensures stable yields even under challenging growing conditions.