ATP PRIMA is a variety of hard spring wheat developed by scientists at the Altai Scientific Center of Agrobiotechnology. It belongs to the late-maturing varieties and is characterized by high yield, which exceeds the standard by more than 10%. The variety has a high gluten content, which positively affects grain quality and its use in the food industry.
ATP PRIMA is characterized by good and excellent pasta qualities, making it in demand for the production of pasta products. The variety is recommended for cultivation in the regions of Western Siberia, including the Altai Krai, Omsk, and Tyumen regions. The average yield in these regions is about 36.8 centners per hectare, while maximum yield indicators reached 62.8 centners per hectare.
In addition to high productivity, ATP PRIMA has resistance to lodging and drought, which reduces crop losses due to adverse weather conditions and diseases. The weight of a thousand grains varies from 40 to 48 grams, indicating good seed quality. Thanks to its characteristics, this variety is a reliable choice for grain crop production.
