Barley AMIDALA

AMIDALA — a medium-maturing spring barley variety, primarily intended for the brewing industry. This variety is characterized by a short vegetation period of 83 to 91 days and a low, compact stem height of 62–68 cm, ensuring resistance to lodging. High productive tillering promotes high yields, while early grain filling allows successful cultivation in regions with continental climates and short vegetation periods. The seeds of this variety have a weight of 44–46 g per thousand seeds and grain size exceeding 2.5 mm, which is an important indicator for brewing raw materials. AMIDALA exhibits high resistance to major barley diseases, including powdery mildew, downy mildew, helminthosporiosis, rhihosporiasis, brown and dwarf rust, and net blotch. The resistance level to these diseases is rated 6–8 out of 10, significantly reducing the risk of yield loss. Additionally, the variety shows good drought tolerance (8 points) and resistance to shattering (8 points), making it a reliable choice for various agroclimatic conditions. Recommended cultivation zones include the Forest Steppe, Polesie, Steppe, as well as the Northwest, Central Chernozem, Middle Volga, and West Siberian regions. The yield of AMIDALA varies by region and can reach a maximum of 86.7 c/ha, with average yields ranging from 38 to 53 c/ha. Protein content in the grain is approximately 11–12%, meeting brewing industry requirements. For seed storage, it is recommended to maintain a temperature range of +7–10°С and humidity not exceeding 10%. Seed packaging is done in 1000 kg bags, convenient for agricultural enterprises. Due to its combination of high productivity, disease resistance, and adaptability to climatic conditions, the AMIDALA variety is a profitable choice for farmers cultivating barley for brewing.