Rubis BIO

Origin & Context

Ruby variety, created in 1993 (cross Roseval INRA 71), proposed in organic version. 

Proposed as an early to mid-early variety, suitable for organic crops and different environments.

🥔 Characteristics of tubers

Shape: long oval tuber with shallow eyes. 

Skin: distinctive pinkish-red color, hence its name "Ruby".

Flesh: pale yellow, firm, which holds well to cooking. 

🌿 Agronomic characteristics

Yield: about 92% of the control, with a high proportion of large-sized tubers.

Conservation: average suitability for good. 

Rusticity: rather rustic variety, good adaptation and resistance in various environments. 

Culinary use

Classified in group B (culinary intermediate quality), with a very dark to medium coloration when fried.

Very versatile in the kitchen: firm flesh ideal for steam, salads (warm or cold), gratin, and pan-fried. 

The beautiful red skin adds an attractive visual touch to every dish.

Highlights

Visually attractive thanks to her vibrant red-pink skin.

Firm flesh, very tasty and versatile in the kitchen.

Interesting production in organic, robust, and adapted to various climates.

Quick harvest (80–110 days depending on conditions). 

Very suitable for fine preparations and gourmet quality.

Summary product sheet

Name: Ruby BIO

Type: early to mid-early, rustic

Appearance of the tubers: pink skin, pale yellow flesh, optimal firmness

Yield: high (  92%), large regular calibers

Conservation: good performance in storage

Culinary uses: steam, salad, gratin, sautéed, frying

Major assets: aesthetics, versatility, quality organic production