Academic 100

Winter wheat variety Academic 100 is a high-yielding and medium-early variety of soft wheat, intended for bread and flour products. This variety has a short stem and belongs to the high-intensity type, ensuring a stable yield and high-quality grain. Academic 100 was developed in accordance with requirements for increased yield and quality, making it popular in the agricultural sector.

The variety exhibits high resistance to adverse environmental factors such as drought, frost, lodging, and grain shattering. This allows successful cultivation in various climatic zones, including steppes and forest-steppes. Due to these characteristics, Academic 100 is suitable for both conventional and intensive cultivation techniques with high nitrogen fertilizer applications.

The grain quality of the variety is characterized by protein content ranging from 1.4–1.6% and 1000-grain weight from 38 to 42 grams. These indicators comply with modern standards and classification requirements for wheat according to DSTU 3768:2019, confirming the high nutritional value and technological suitability of the grain for the bakery industry.