Barley variety Quartz is a medium-maturing plant with a height of about 60-65 cm and a cylindrical, moderately dense ear covered with a weak waxy coating. The ear has long awns with serrations, and the grain is large. The vegetation period lasts from 86 to 91 days, allowing for a yield potential of 70-85 centners per hectare. This variety is resistant to various stresses and diseases, including Fusarium, drought, lodging, fusarium, and powdery mildew, making it a reliable choice for cultivation in the forest-steppe, steppe, and Polissia regions.
Quartz is suitable for intensive farming with conventional cultivation technology. Seed and seedling protection is recommended through seed treatment, and the sowing rate is 4 million seeds per hectare. Due to its characteristics, this barley is widely used in brewing, highlighting its high quality and technological value.
Moreover, young barley sprouts of the Quartz variety are a valuable food product, rich in calcium, vitamins C, E, and B-complex, as well as protein — approximately 21 grams per 100 grams. It contains digestive enzymes such as lipase, amylase, and protease, which aid digestion. Sprout powder can be added to cereals, soups, yogurts, salads, and beverages, making it a versatile and beneficial ingredient in the diet. For preservation of quality, the product should be stored in a dry, cool place, with a shelf life of 12 months.
