JAMBORI wheatgrass – a high-yield variety of wheat (Triticum aestivum), specifically developed for flour and bread production. The variety is characterized by large, dense grains with a high protein content of about 12‑13%, which ensures excellent dough structure and a soft bread aroma.
Disease resistance – a key factor of JAMBORI. It is resistant to smut diseases, fungal infections, including rust mold, and also shows good drought and cold resistance, allowing its use across a wide range of climate zones.
Yield reaches 8–9 t/ha under optimal conditions. Grain threshability is 70‑75% of total mass, and the growth period is 90‑95 days with a maximum temperature in the period of 18‑22 °C. These indicators make the variety attractive both for industrial flour production and home baking.
Benefits: flour from JAMBORI wheatgrass provides high nutritional value due to its protein composition and is suitable for making large products. Additionally, the grain can be used as livestock feed, making the variety multifunctional and an economically advantageous choice for farmers.
