Ethiopia

Ethiopia — a mid-season table beet variety with a vegetation period of 100-110 days. The leaf rosette is semi-upright and erect, of small size. The roots are round, even, smooth, dark-red, weighing from 200 to 350 grams, two-thirds of which are underground. The main root is thin and unbranched, facilitating easy extraction from the soil. The beet’s flesh is intensely dark-red, tender, juicy, and free of rings, ensuring excellent taste qualities both at harvest and at the end of storage. The variety is characterized by high yield — from 50 to 70 tons per hectare — as well as high commercial root output. Ethiopia is resistant to bolting and has good storability, allowing it to maintain quality for 3-4 months of winter storage. Thanks to these characteristics, the beet is suitable for long-term storage, processing, fresh consumption, and bunch sales. The variety is sown directly into the soil, ideally 6-7 days after field work begins, to avoid low temperatures causing bolting. It is recommended to use precision seeders with seed depth of 3-4 cm and seeding rate of 6-10 kg/ha. Under drip irrigation, planting schemes with row spacing of 5-8 cm are effective. The variety does not require thinning, simplifying agronomy and increasing economic efficiency of production.