Main Features of the Variety


Developed byBangladesh Agriculture Research Institute(BARI), Gazipur, Bangladesh
Method of development/originOrigin 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 timeKharif 1 and Mid February to March


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