Dido

Potato variety Dido is a medium-late, table-type Dutch variety with oval tubers, characterized by high market yield and good consumer qualities. The vegetation period ranges from 95 to 110 days, allowing its use in various climatic conditions, especially in the Central region of Russia. Tubers have a mass of 105 to 159 grams, yellow skin, and creamy flesh. Starch content varies between 15.0–17.7%, making this variety versatile for various cooking methods: baking, boiling, frying, mashing, and especially suitable for French fries production. The taste of Dido potato is rated as good, and its culinary type CD confirms its versatility in culinary applications.

The plant has medium-high growth and semi-erect type, with large green leaves and medium-sized flowers. Tubers have small or moderately deep eyes, which facilitates their processing and cleaning. Yield varies from 235 to 457 centners per hectare, with maximum yields reaching 488 centners, significantly exceeding standards of many other varieties. Tubers' marketability is within 85–96%, and storability reaches 97%, ensuring long-term storage without quality loss.

Dido variety exhibits high resistance to several diseases and pests, including leaf curl virus, golden cyst nematode, and potato scab. However, it is moderately susceptible to late blight of foliage and tubers, requiring adherence to agronomic measures to prevent disease. The variety was developed by the Dutch company AARDAPPELKWEEKBEDRIJF MAATSCHAP BOERHAVE V.O.F., confirming its European quality and adaptation to modern agricultural requirements.