Norika GmbH

·

Parkweg 4, DE-18190 Sanitz

Goldmarie

Goldmarie

The firm cooking product with award winning top taste
  • the benchmark in the A cooking market segments
  • reliably firm cooking salad potatoes
  • multiple-award-winning potato flavor
  • low-input nitrogen

Production Utilization

table potato

Maturity

early

Special feature

low input
organic farming

Tuber properties

Tuber shape:
longoval
Flesh color:
yellow
Skin appearance:
smooth / yellow
Eye prominence:
very shallow

Inclination | Susceptibility

Rhizoctonia:
low
Tuber rot:
very low
Foliar late blight:
low
Raw discoloration:
low

Resistances

Nematodes:
Ro 1, Ro 4
Resistance to wart diseases:
-
y-virus:
medium
leafroll virus:
high

table potato: Production specifications

Location:
all type of soil
Planting material preparation:
it is recommended to condition and prepare the seed; prevent to break off the sprouts
Chemical seed treatment:
recommended against rhizoctonia
Plant canape development:
slow foliage development, but is compensated in the later vegetation period
light soil:
32 cm | 42,000 pcs/ha
Heavy soil:
30 cm | 44,000 pcs/ha
Planting depths + hill shape:
local planting depth with accurate ridge structure

Fertilization

Nitrogen (N):
60-90 kg/ha incl. Nmin
Low-input N! Split the N application, especially on light and irrigated locations
Phosphorus (P2O5):
60-80 kg/ha
Potassium (K2O):
300-350 kg/ha
2/3 before planting (chloride), 1/3 after row closure as chloride-free potassium fertilizer
Magnesium (MgO):
100-110 kg/ha

Plant protection

Herbicides:
usage of herbicides containing metribuzin is possible before emergence
Fungicides:
according to local warning service (if available)
Insecticides:
according to local warning service (if available)
At harvest considerations:
careful harvesting after natural ripening; avoid tuber temperatures <10°C; check skin set before harvesting
Storage:
long dormancy with very good storability