The Joly potato is a medium-early German table variety with a vegetation period of 95 to 105 days, allowing the first harvest as early as day 70. Plants of this variety are tall, intermediate in type, with a crown ranging from semi-upright to spreading and medium green mass. Leaves are dark green with distinctly wavy edges, and flowers are large, white, and clustered in compact umbels. Tubers are oval, light-yellow in color, with smooth surfaces and small, almost invisible eyes, reaching medium to large size, weighing 80 to 150 grams each. Joly is distinguished by excellent taste qualities and belongs to culinary type B, indicating a medium-cooking potato. The flesh is light-yellow and barely darkens after boiling, making it suitable for various preparation methods: boiling, frying, baking, stuffing, as well as for soups and salads. This variety is especially prized for its ideal suitability for preparing French fries, chips, and frozen semi-finished products. However, due to its dense flesh, it is not suitable for mashing. Starch content varies from 13.5% to 21.5%, ensuring its versatility in culinary applications. The Joly variety is resistant to various diseases, including potato blight, golden nematode, and late blight, and exhibits high storability (up to 95%) and excellent transportability. It tolerates temperature fluctuations and drought, enabling cultivation in diverse climatic conditions, including all regions of Ukraine. Yield, under proper agronomic practices, ranges from 156 to 292 centners per hectare, with 10 to 17 tubers forming per plant. Thanks to its stress resistance and good storage properties, this potato is suitable both for industrial cultivation and personal use, including dietary nutrition and children’s menus.
