USPENSKY
Garlic
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An early-maturing garlic variety for commercial production, combining high yields with excellent processing qualities.
Description
Stable Yields for Market Demands
The "Uspensky" garlic variety, developed by the Federal Rice Research Center, is tailored for farmers who prioritize predictability. Unlike late-maturing varieties that require long growing seasons, this hybrid matures within 90–100 days. This makes it a powerful tool for intensive crop rotation, allowing for earlier field clearance for secondary crops or minimizing risks associated with late-season weather volatility.
Key Advantages: A Balance of Timing and Versatility
- Market Versatility: The variety is equally suited for the fresh market due to its attractive bulb presentation and for the processing sector. The dense clove structure ensures quality retention even when used for pickling or paste production.
- Early Maturation: The 90–100 day cycle is the "sweet spot," enabling producers to hit the market early when garlic prices are typically at their peak.
- Proven Selection: As a development of the Federal Rice Research Center, it offers high line purity and reliable adaptation to regional environmental conditions.
It is important to note that the variety demands strict adherence to agronomic standards. While resilient, "Uspensky" achieves its full potential in fertile, well-aerated soils. Compared to imported counterparts, this variety excels by adapting reliably to local photoperiods and moisture regimes. To achieve maximum bulb caliber, however, it is essential not to delay irrigation during the active bulb-forming phase, as the shorter growing period requires concentrated, intensive nutrient delivery.
This variety is an optimal choice for commercial operations focusing on wholesale supply and retail chains where consistent quality across every batch is non-negotiable.
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Ripening Period
Ripening Period
It takes 70-100 days until pepper reaches flowering stage, 130-160 days until technical fruit ripeness, and 135-180 days until physiological ripeness. |
90-100 |
|---|---|
| Assignment | |
| Catalog | Catalog → Garlic |
| Originator | FSC Rice |
| Originator | Фгбну Фнц Риса |
| Country | Russia |
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