BARCROWNE is a type of ryegrass developed by the Cereal Institute. It is distinguished by high yields up to 8–9 t/ha and high protein content of about 13%, making it a valuable raw material for industrial bread and flour product production.
The variety has good resistance to the most common diseases, including wheat rot, powdery mildew, as well as 'dusty' and 'dry' fungi. Moderate tolerance to drought and cold allows growing BARCROWNE in moderate climatic conditions. External characteristics include sturdy stems and large grains with dense endosperm, which ensures excellent baking value.
Maturity time is 70–75 days after sowing, and the variety is suitable for both mixed cultivation and specialized cropping systems. Due to its agronomic characteristics, BARCROWNE is widely used in industrial bread and flour product production, ensuring a stable flow of high-quality grain.
