Cultivation
Suitability for processing is the conformity of the harvest to strict biochemical and morphological standards required for industrial equipment operation. Selecting a variety for processing requires prioritizing raw material quality over maximum yield.
Mentioned in descriptions 31 676 varieties reference book.
Suitability for processing refers to the conformity of agricultural products to specific biochemical and morphological parameters defined by industrial standards. It is manifested in the stability of indicators affecting the final product yield, such as starch, dry matter, and sugar content in potatoes, or vitreousness and protein content in cereal crops.
Technological suitability depends on morphological traits, including fruit shape and eye depth, which determine the percentage of waste during mechanical peeling. When cultivating such varieties, agronomic practices are characterized by strict regulation of mineral nutrition and limited use of organic fertilizers to ensure the required chemical composition of the produce.
The evaluation of a variety's suitability is based on the stability of quality indicators under varying weather conditions and during storage, rather than solely on yield parameters. A variety's resistance to processing requirements is determined by its technological adaptability, which allows for guaranteed achievement of target raw material parameters in specific soil and climatic conditions.
Selection based on the description text, not official resistance ratings: such data is not available in registers. Mention indicates that the trait is discussed in the variety's sources; see the variety's profile for details on what is specifically stated.
Rubus idaeus L. · Red raspberry
Institut National de la Recherche Agronomique (FR)/Association Nationale des Producteurs de Petits Fruits (FR)
Rosa L. · Rose
Marie Louise Meilland (FR)
Prunus x gondouinii (Poit. & Turpin) Rehder · Duke cherry
Information not available - Contact NL authorities
Prunus cerasus L. · Sour cherry
Domaine Public (FR)
Humulus lupulus L. · Common hop
Instytut Uprawy Nawożenia i Gleboznawstwa Państwowy Instytut Badawczy
Tulipa L. · Tulip
Sylvestris B.V.
Zea mays L. · Maize
LIMAGRAIN EUROPE S.A.
Triticum durum Desf. · Durum wheat
Agricultural Research Institute
Solanum lycopersicum L. var. lycopersicum · Tomato
MFM INTERNATIONAL S.R.L.
Zea mays L. · Maize
Melnyk Vitalii IAkovych, Moskalenko Volodymyr Fedorovych,
Lens culinaris Medik. · Lentil
ITAP (ALBACETE)
Capsicum annuum L. · Bell pepper
Jan Prasil
Secale cereale L. · Rye
KWS Lochow
Zea mays L. · Maize
Filimonov Volodymyr Vasyl`ovych, Darmohrai Serhii Ivanovych, Franchuk Roman Ivanovych, Datsenko Anatolii Mykhailovych,
Lactuca sativa L. · Lettuce
MARALDI SEMENTI S.r.l.
Capsicum annuum L. · Bell pepper
Matthiev Nicolas
Zea mays L. · Maize
Zhoel` Meun`er
Cornus mas L. · Cornelian cherry
Roland Choina
Malus domestica (Suckow) Borkh. · Apple
Instytut Sadownictwa i Kwiaciarstwa im. Szczepana Pieniążka
Brassica napus var. napus · Rapeseed
DEUTSCHE SAATVEREDELUNG AG
Ribes L. · Currants
INCONNU (FR)
Solanum lycopersicum L. · Tomato
Lashyn Oleksandr Volodymyrovych, Hurin Maksym Viktorovych, Kuz`omens`kyi Oleksandr Volodymyrovych,
Daucus carota L. · Carrot
Buret Fhilippe
Daucus carota L. · Carrot
Domaine Public (FR)