KUIRIDA is a high-yield variety of early-maturing vegetable pea, distinguished by its universal purpose and suitability for cultivation both in open ground and greenhouses. The plant is low-growing, with a height of 60 to 70 cm, capable of reaching up to 1.5 m under favorable conditions. Pods are 8-10 cm long, have a purple tint, and contain 7 to 9 large light-green peas with a tender, sweet, and juicy taste. Seed yield at milk maturity reaches up to 40 kg per 100 m², making the variety very productive and in demand for fresh consumption, freezing, canning, and drying. The KUIRIDA variety is characterized by high resistance to diseases and stress conditions, including cold and drought, ensuring a stable yield in various climatic zones. Peas adapt well to different soils but prefer cultivated, fertilized, and non-acidic light soils. To increase fertility and yield, the addition of organic and mineral fertilizers is recommended, as well as the use of rock phosphate or lime on acidic soils. Seeds are soaked before sowing to accelerate germination, and seedlings appear on the 7-8 day. An important element of care is loosening the soil, fighting weeds, and regular watering in dry weather. Additionally, KUIRIDA pea is valued not only for high productivity and taste qualities but also plays an important role in agronomy by enriching the soil with nitrogen up to 100 kg per hectare, which improves subsequent crops. The plant can be used as a cover crop and animal feed, making it a useful component in agriculture. Harvest is conducted multiple times as pods mature, preferably in the early morning hours to maintain maximum freshness and product quality. In cooking, peas are widely used for preparing salads, soups, and other dishes, thanks to their sweet and juicy taste.
