Lars

LARS — high-yielding variety. According to baking quality, the variety belongs to group A (high baking quality variety). Mid-season. Has good resistance to lodging. Medium height.

Exhibits good winter hardiness and excellent resistance to diseases, especially powdery mildew and yellow rust.

Yield under intensive technology, average over years per hectare — 97.5, exceeding the standard of 8.8 centners per hectare or 10%.

— Thousand kernel weight grams 43.1-51

— Grain density g/l — 795

— Resistance to lodging (on 5-point scale) — 5 points

— Winter hardiness — high up to 5 points (specifically developed for Scandinavian conditions)

— Growing period — 314 days

— Crude protein content % — 13.5

— Gluten % — 27-31

— Bread volume from 100 g flour 550 ml.

— Baking quality score — 4 points

The variety grows well in spring, unaffected by snow mold. Under natural conditions, it is weakly affected by powdery mildew and brown rust, as well as leaf and head septoria.

Immunological evaluation under artificial infection with hard winter rust shows medium susceptibility to this pathogen.

Sowing rate:

optimal: 320 — 350

viable seeds/m2, at late sowing:

400 — 450 viable seeds/m2 (180 — 220 kg/ha)