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.
Zea mays L. · Maize
Voloshyna Lidiia Ivanivna
Solanum tuberosum L. · Potato
SYDORCHUK VASYL, SOBRAN IVAN, BONDARCHUK ANATOLII, TYMKO MYKOLA, LYSAK OLENA, FURDYHA MYKOLA, PYSARENKO NATALIIA, ZELIA AURELIIA
Solanum melongena L. · Eggplant
Avdieiev IUrii Ivanovych, Aleksieiev IUrii Borysovych,
Ribes nigrum L. · Blackcurrant
TYDEMAN E.M. (GB)
Brassica oleracea L. (Cauliflower Group) · Cauliflower
ISI SEMENTI SPA
Solanum lycopersicum L. · Tomato
Gregory Pape
Brassica oleracea L. (White Cabbage Group) · White cabbage
Sjaak van de Ploeg
Helianthus tuberosus L. · Jerusalem artichoke
Instytut Hodowli i Aklimatyzacji Roslin Panstwowy Instytut Badawczy
Zea mays L. · Maize
MARVIN BOERBOOM
Triticum durum Desf. · Durum wheat
S.I.S. SOCIETA' ITALIANA SEMENTI
Helianthus annuus L. · Sunflower
Hostiev IEvhen IUriiovych
Secale cereale L. · Rye
Hlukhova Nataliia Anatoliivna, Dem'ianenko Svitlana Borysivna, Tsyhanko Viktor Anatoliiovych, Dryl Valentyna Petrivna, Yehorov Dmytro Kostiantynovych,
Brassica oleracea L. (Cauliflower Group) · Cauliflower
Muzhylko Dmytro Valentynovych, Dymchenko Tetiana Mykolaivna, Muzhylko Viktor Valentynovych,
Lactuca sativa L. · Lettuce
RIJK ZWAAN Z.Z. B.V.
Humulus lupulus L. · Common hop
Peter Köhler in Privatbrauerei Hofmann GmbH & Co. KG / Georg Hofmann in Privatbrauerei Hofmann GmbH & Co. KG
Solanum lycopersicum L. · Tomato
Kees Reinink
Solanum lycopersicum L. · Tomato
J. Hoogstarten
Vitis vinifera L. · Common grape vine
INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE, FR
Humulus lupulus L. · Common hop
IHP Slovenije (SI)
Beta vulgaris Sugar Beet Group · Sugar beet
KWS SAAT SE & CO.KGAA
Brassica oleracea L. (White Cabbage Group) · White cabbage
Kees Reinink
Solanum lycopersicum L. · Tomato
PEOTEC SEEDS S.R.L.
Citrullus lanatus (Thunb.) Matsum. & Nakai · Watermelon
AKIRA SEEDS S.L.
Ribes nigrum L. · Blackcurrant
Lietuvos agrarinių ir miškų mokslų centro filialas Sodininkystės ir daržininkystės institutas