The choice of varieties of Belarusian potatoes is very large. This was told to a BelTA correspondent by the head of the potato breeding department of the Scientific and Practical Center for Potato and Horticulture of the National Academy of Sciences of Belarus Yulia Gunko.
The expert also drew attention to the varieties of potatoes that are boiled soft during cooking. There are four culinary types: A, B, C, D. These types help determine whether the potatoes will overcook when cooked or not. For example, an early group is a potato that does not boil soft, good for baking. It has type A. Types B, C, D are potatoes that are suitable for soups. It boils down due to the high content of starch.
Varieties “Manifesto”, “Skarb” are very suitable for frying. And if we talk about the culinary type, then choose varieties A or B for making potato pancakes.
The choice of varieties of Belarusian potatoes is very large. “There are 189 varieties in the potato register of Belarus. Of these, 55 are varieties of Belarusian selection. Despite such a small number, they make up more than 70% of the area occupied by this crop in the republic. The most common of them are “Manifesto”, “Skarb”, “Breeze”, “Vector”, “Ragneda”, “Lileya”. Gaining popularity “Nara”, “Pershatsvet” and new varieties that have recently been included in the register – “Julia”, “Mastak”, “Guarantee”, “Krok “, – said Yulia Gunko.
Now Belarusian scientists are testing six varieties, which, according to the results of the state test, will be included in the register – “Vodar”, “Boyarsky”, “Desyatka”, “Umka”, “Sapphire”.
“All varieties of Belarusian selection differ from each other in skin color, pulp, taste, intended use, ripeness group,” added the head of the potato breeding department of the Scientific and Production Center for Potato and Horticulture of the National Academy of Sciences.
