Zhivinka

Zhyvinka is a sorghum variety intended for use in the food industry, as well as in other sectors, including bioethanol production. This medium-early variety reaches maturity in 70-82 days and is characterized by high yield, ranging from 4.5 to 5 tons per hectare. Plants have a height of 88 to 120 cm, and the dense, elongated panicle contains medium-sized yellow grains with a 1000-grain mass of 6.9 to 7.7 grams. The grain moisture content is approximately 18%, and the flour yield reaches 76-78%. The variety has an amylopectin type of starch, which affects its technological properties.

Zhyvinka is distinguished by resistance to lodging and shattering, as well as high drought tolerance, making it suitable for cultivation in the Forest-Steppe, Polissia, and Steppe zones. Registered in 2019, the variety possesses valuable agronomic traits, including a high protein content in the grain — from 13.5 to 14.5%. Additionally, it is resistant to 13 races of sorghum smut, enhancing its disease resistance and ensuring stable yields.

The use of Zhyvinka sorghum extends beyond grain purposes to feed applications. Due to its amylopectin starch type and high content of protein and carotenoids, flour from this sorghum improves dough and bread quality when blended with wheat flour. This makes Zhyvinka a promising variety for comprehensive use in agriculture and the food industry.