BATRAK

The BATRAK pea variety is a medium-maturing (75-80 days from germination to technical maturity) non-shattering shattering type with high biological value. The plants are short-stemmed, 50-70 cm in height, with leaves modified into tendrils, which contributes to lodging resistance. The sturdy stem ensures complete non-lodging until full maturity. The pods are slightly curved with blunt tips, containing 5-6 seeds that are smooth and uniform in size at technical maturity. The mass of 1000 seeds is 220-300 g, indicating good quality seed material.

The variety is characterized by high protein content in seeds — 24-26%, making it a valuable source of plant protein. It is resistant to lodging and also possesses increased resistance to ascochitis and root rots, which contributes to stable yield. The yield of the variety reaches 0.2-0.4 kg per square meter or about 22 c/ha. Drought resistance of the variety is average and above average, which allows growing it in various climatic conditions.

The BATRAK pea is recommended for consumption fresh, as well as for drying and freezing at the milky-waxy maturity stage. It is widely used in home cooking as a high-protein component in soups, side dishes, and individual dishes. Sowing is carried out in early spring on sunny plots, planting seeds at a depth of 4-6 cm with a row spacing of 15x30 cm, which provides optimal conditions for plant growth and development.