Ethiopia

Tomato variety Ethiopia is a medium-early indeterminate type with red-brown fruits that ripen 105-110 days after germination. The plant features compact clusters, each containing 4-6 round fruits weighing 150-180 grams. The fruits are dense and crack-resistant, ensuring good transportability and long storage life. The flavor is predominantly sweet with a pleasant acidity, making them ideal for fresh consumption as well as canning.

The plant forms its first inflorescence above the 9th leaf, and subsequent ones appear every 2-3 leaves. It is recommended to prune the plants to 1-2 stems at a planting density of 3-4 plants per square meter. The variety is characterized by high yield: over 24 kg per square meter in protected ground and 18-20 kg in open ground.

Ethiopia exhibits resistance to several diseases, including tomato mosaic virus (ToMV), Fusarium (Fol) and Verticillium wilt (Va, Vd), bacterial spot (Pst) and Cladosporium (Ff). These traits make it a reliable choice for cultivation under various conditions, ensuring a stable and high-quality harvest.