CARLINGFORD

Carlingford potato is a medium-early table variety of British selection, maturing in 65 to 80 days. The plant is low, stem-type, with upright stems and medium-sized green leaves with strong wavy edges. Tubers are elongated, oval-shaped, with smooth yellow skin and small eyes, weighing 81 to 109 grams. The flesh is white, containing 11.1 to 15.6% starch, providing good taste and versatility in cooking, including salads, soups, and frying. Tubers have high storability — about 93% — which enables long-term storage without quality loss.

The average yield of the Carlingford variety is 189-200 centners per hectare, with maximum yields reaching 364 centners, matching established standards. Tubers have a marketability range of 81-95%, indicating high product quality. The variety is resistant to several diseases, including potato blight, curly top virus, and mosaic virus. However, it is susceptible to golden potato cyst nematode and has moderate resistance to late blight of foliage and tubers.

Carlingford potato is recommended for cultivation in open ground, sown in May at a depth of 8-10 cm and spacing of 60 x 35 cm. It is best planted after perennial grasses, winter crops, legumes, annual grasses, and flax. Successful cultivation requires maintaining loose soil and timely weed control. Due to its characteristics and disease resistance, this variety is suitable for obtaining stable and high-quality yields.