Germany
France
Poland
Spain
Netherlands
Austria
Czechia
Denmark
Finland
Hungary
Italy
Slovakia
Turkey
Montana
medium early, firm cooking ware potato
- yellow to deep yellow flesh colour
- high tuber yields with high marketable yields
- storage variety
- suitable for lower carb
MONTANA - firm cooking ware potato for storage and packing
| Growing recommendations | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Site requirements | prefers average to better soil conditions with uniform supply of water and nutrients | |||||||||
| Planting |
Planting depth
plant higher tuber nest 2 cm deeper if necessary (max. 17 cm soil cover)
Seed preparation
has a good dormancy; sprout stimulation evenly before planting (7-10 days)
Seed dressing
seek advice; may be sensitive to individual active ingredients
| |||||||||
| Herbicides | exhibits average sensitivity to Metribuzin in the post-emergence | |||||||||
| Foliage | average leaf health; timely and regular use of fungicides against late blight is advisable | |||||||||
| Harvest | standard | |||||||||
| Fertilization incl. return of previous crop at medium supply level | |
|---|---|
| Nitrogen (N) | low - compared to the local standard (2/3 before planting and 1/3 later) |
| Phosphorus (P2O5) | 100 kg/ha (water soluble phosphate at planting) |
| Potassium (K2O) | 350-270 kg/ha (preferably as sulphate; on lighter soils split doses) |
| Magnesium (MgO) | 70 kg/ha (for yield and quality assurance) |
| Variety characteristics | |
|---|---|
| Maturity | medium early |
| Cooking type | A - B |
| Consumption quality | firm cooking; stable yellow flesh colour after cooking; no discolouration |
| Yield | high tuber yield with uniform grading; high marketable yield |
| Youth development | rapid |
| Dormancy | very dormant; suitable for long-term storage |
| Tuber characteristics | Tuber shape oval Eye depth shallow Flesh colour yellow - deep yellow Skin colour yellow Skin smooth Number of tubers high |
| Resistances | PCN
Ro1 (8), Ro2/3 (8), Ro4 (7), Ro5 (8) Potato wart disease
1 (a) |
| Sensitivities | Common scab very low - low Spraing very low Bruising very low - low Mechanical damage low - medium |
(a) low sensitivities | Special advice for lower carb production available.
All particulars are based on official variety trials and/or our own experience. However, as potatoes are natural products we cannot undertake any liability for these details. (07/2023)