Agata

Soft winter wheat variety Agata is a medium-maturing, tall variety of Triticum aestivum L., intended for cultivation in the Northwestern, Central, and Volga regions. This variety is distinguished by high resistance to rust and root rots, ensuring reliable and stable yields. Recommended cultivation zones include Kaluga, Ryazan, Bryansk, and Tula regions, where the variety performs best.

Agata is characterized by high baking qualities of its grain, making it in demand for flour, bread, and other food products. The raw gluten content in flour reaches 32-44%, with dough deformation index (DDI) of 62-92 units, indicating good flour quality and excellent technological properties. The 1000-seed mass varies from 30 to 38 grams, which is a sign of high seed quality.

The maximum yield of variety Agata reaches 64.3 centners per hectare, making it profitable for agricultural production. Seeds are supplied directly from the manufacturer with full documentation, ensuring their quality and compliance with standards. Thanks to its characteristics and adaptability to various climatic conditions, wheat Agata is a reliable choice for farmers aiming to obtain high-quality yields.