Mondoro beet is a table beet hybrid characterized by a smooth, round root shape weighing up to 200 grams and a smooth skin. The flesh is dense, uniform, and bright red, without rings or coarse fibers, giving it a pleasant sweet taste with a sugar content of up to 12.5%. Thanks to these qualities, Mondoro beet is widely used in preparing soups, salads, and preserves, and it stores well for 5-7 months, maintaining its market appearance and taste qualities.
The hybrid belongs to medium-late varieties with a vegetation period of about 130 days. It has high and stable yields, reaching approximately 5 kg per square meter, as well as a high level of resistance to diseases typical of table beets. Mondoro seeds tend to be single-stemmed, which significantly simplifies the growing process, as thinning is practically not required. For successful cultivation, it is recommended to plant the beet on sunny beds at the end of May, after the frost has ended, avoiding acidic soils and considering that good predecessors are cucumbers and nightshade crops.
The production of the Mondoro hybrid takes place in the Czech Republic, and breeding companies such as "Gavrish" are actively working on creating and improving table beet varieties adapted to various climatic conditions and ensuring high quality and yield. Mondoro beet combines the best characteristics, making it in demand among gardeners and farmers seeking to obtain a tasty and healthy root crop with excellent agronomic properties.
