Potato Virginia

Virginia potato is a medium-late table variety developed by German breeders EUROPLANT PFLANZENZUCHT GMBH and registered in the state registry in 2024. This variety is well adapted to the climatic conditions of Ukraine and is characterized by high yield, significantly exceeding that of standard varieties. Plants have a stem type with upright or semi-upright stems, medium to large green leaves, and the flower cluster has weak or absent anthocyanin pigmentation.

Virginia tubers are oval-shaped with small eyes, large, with smooth yellow skin and creamy flesh. The average weight of marketable tubers ranges from 108 to 175 grams. The flesh has a soft, medium-mealy, slightly watery texture, making this potato ideal for various culinary uses: making mashed potatoes, baking, frying, and stuffing. Starch content varies from 14.8% to 18.2%, and dry matter content is about 20%, ensuring good mashability and pleasant taste.

The variety exhibits high resistance to diseases, including late blight, viral infections, potato cancer, and golden potato cyst nematode, simplifying crop care. Additionally, Virginia has excellent storage capacity — up to 95% — retaining flavor and nutritional value during long-term storage. Tubers have a marketability rate of 81-98%, making this variety attractive for commercial cultivation and consumers who value quality and taste.