Main Features of the Variety


Developed by Bangladesh Agriculture Research Institute(BARI), Gazipur, Bangladesh
Method of development/origin Origin Bangladesh
Year of release 1988
Main characteristics High quality and high yielding, plant erect, long and deep green,  corm/cormels are almost smooth and oval shape, attractive brownish color, equally boil and after boil turn into soft, free from acidity,  comparatively lower calcium oxalate, boiled mukhi very soft and tasty, crop duration  210-280 days.
Planting season and time Kharif 1 and Mid February to March
Yield 25-30t/ha


Visit for Detailed Information


Leave a Reply

Your email address will not be published. Required fields are marked *