Spring oats variety 'GRUM' is a medium-maturing oat (Avena sativa L.) variety intended for grain-forage and green mass use. The vegetation period ranges from 76 to 94 days, ensuring optimal maturation timing. The variety is characterized by high yield: in the Central region it reaches 36.8 c/ha, in the Volga-Vyatsk region — 42.2 c/ha, in the Middle-Volga region — 36.5 c/ha, and in the Ural region — 27.6 c/ha. Maximum dry mass yield can reach 118.1 c/ha. Mass of 1000 grains varies from 32 to 41 grams, while grain natural density is 420-560 g/l.
The 'GRUM' variety is distinguished by lodging resistance and enhanced drought tolerance, surpassing the Kretchet and Konkur varieties. It is moderately resistant to powdery scab and weakly resistant to crown rust, requiring attention during cultivation. Protein content in the grain reaches 15.4%, making it valuable for forage purposes and contributing to the nutritional value of the produced goods.
In addition to agronomic characteristics, 'GRUM' oats possess high dietary value. The grain contains vitamins of groups A, E, B, C, as well as important trace elements such as potassium, magnesium, calcium, iron, zinc, selenium, and others. The protein composition includes essential amino acids, enzymes, and antioxidants, making oats beneficial for health and aiding in metabolism improvement. Oats are quickly absorbed by the body, saturating it with energy and supporting physical and nervous exhaustion. Additionally, they can be used in cooking for preparing various dishes, as well as in cosmetology for making masks and healing decoctions.
