Batch of new developments at Syngenta

The company is increasing its iceberg offer and is starting to work in multi-leaf, in addition to launching new, colour-filled materials in the brassica segment

Once again, the leaf campaign has started off marked by the drought, which is compromising the feasibility of the crops due to the water shortages, and to the problems caused by mildew. In this context, Syngenta is working to develop materials that respond to the chain’s requirements, bringing HR: Bl: 29-40EU and top quality.

The company is increasing its offer, diversifying the range of materials available. In lettuces, it has developed a complete range of Iceberg varieties, such as Ice Cold and Ice Hielo, for the late autumn and winter segment, in addition to the Ice Spring and Ice Mar for the spring cycle. Ice Calor continues to be an alternative for the summer cycles, when the problem of fusarium is a limiting factor.

On the other hand, in this campaign they have made a significant introduction of multi-leaf materials, a segment where they are making an important debut, with the launch of materials in all the segments (green lollos, coral type, Apolo type.)

“We have managed to position wide range of varieties on the market that stand out due to their agronomy, versatility and package of resistances,” Héctor Vidal, Product Development Specialist Leafy SWE, explains. Examples of this are: Classio, a red variety with an excellent presentation; LMUL21-2042 (Retorio) and LMUL20-2035 (Junnio) within the green Apolo segment; and the green Lollo LMUL22-2255, which “has greatly surprised and convinced the producers.”

Another new development, in this case in spinach, is El Waka, an autumn-spring variety, the main advantages of which are its colour, thickness, leaf shape and package of resistances.

Full-coloured brassicas

Regarding its brassica portfolio, Syngenta is introducing important new developments. In this campaign, the company is presenting a catalogue of rustic varieties, with high tolerance to diseases on a global scale, both in broccoli and in cauliflower, and with a greater harvest concentration in order to be more profitable for producers.

“The instability derived from climate change is a challenge. We are adapting the varieties, opting for more rustic materials, which stand the sudden changes in temperature better, and are more plastic and flexible,” explains Dario Antonante, Product Development Specialist SWE Brassica, Roots & Bulbs.

In broccoli, they are launching Gongga, a variety for fresh marketing in the Murcia region that has a very good yield in the field, compact, homogeneous florets with a concave shape.

Serrata is another new development for the Murcia region (mid-October to mid-November), which brings important robustness, a thick trunk, an attractive head and fine, dark-coloured grains.

And the third new material is Aneto, a robust variety, indicated more for industry in late planting in September and long cycle, the raised head of which allows for homogeneous, easy harvesting (collected in one or two passes); in addition to having important robustness and high tolerance to Systemic Downey Mildew (SDM).

In the cauliflower segment, the new developments are all derived from colour. An aspect linked to the amount of microelements and healthy properties, which as well as attracting consumers due to the ‘health’ driver, also captures them through its appearance.

Accordingly, they are presenting Tangeline (SGC8205), an orange cauliflower with a very robust, healthy plant and a firm, compact head.

Other launches are Hipster and Dark Vader, which are improvements of the purple cauliflower Grafiti. The first variety is characterised by its important robustness, with a straight, open plant, excellent health and dark purple heads that are uniform in size. Dark Vader is focused on a longer cycle than Hipster and it brings extra colour (deeper), as well as a significant weight and firmness.

Cartesio closes the chapter of new materials, a white romanesco-type, which is more delicate than the classic green and that gives off less smell when cooking.

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