SHELFORD

Shelford potato is a medium-early table variety of American origin, characterized by high yield and versatility in culinary use. The plant is of medium height with semi-erect, light-green leaves. Tubers are oval-round in shape, with smooth yellow skin and yellow flesh, weighing from 85 to 132 grams. The number of tubers per plant varies from 9 to 15. Starch content ranges from 14.2% to 17.8%, making this variety suitable for boiling, baking, mashing, and chip production. The taste is good, and the marketability reaches 87-97%, indicating high-quality harvest.

Shelford variety is distinguished by high yield, ranging from 161 to 302 centners per hectare, significantly exceeding the yields of standard varieties such as Elizabeth and Nevsky. Tubers have high storability — about 97% — ensuring long-term storage without quality loss. The potato is resistant to potato cancer pathogen and leaf curl virus, but is susceptible to golden potato cyst nematode. These characteristics make the variety reliable and promising for cultivation under various climatic conditions.

The maturation period of the Shelford variety is 65-80 days, allowing for early harvest. Due to its quality and disease resistance, this variety is in demand among both farmers and home gardeners. The breeder is Frito-Lay North America, Inc., confirming its high quality and breeding refinement.