Spivanka — this is an intensive, early-maturing, semi-dwarf winter soft wheat variety, recommended for cultivation in the Polissia, Forest Steppe, and Steppe regions. The variety is medium-maturing, ripening approximately in 285 days. Plants have a height of 76 to 87 cm, straw-yellow stems that are thick, strong, and moderately filled. The kernels are red in color, egg-shaped of medium size, with a 1000-kernel weight of 46–50 g. In terms of grain quality, Spivanka belongs to valuable wheat varieties, confirmed by good milling and baking properties. The variety is characterized by high resistance to complex diseases such as powdery mildew, brown rust, leaf septoria, and fusarium head blight, and also exhibits high cold tolerance, drought tolerance, and resistance to lodging. Frost tolerance under controlled conditions is rated as medium. Protein content in the grain is approximately 14%, and gluten content ranges from 26.9–30%, ensuring flour strength at 320 arbitrary units. The loaf volume made from flour of this variety varies from 665 to 910 mm, indicating high baking qualities. Yield of the Spivanka variety varies depending on growing conditions, but on average reaches 10.7 t/ha, although some data suggest potential yields within the range of 5.5–6.5 t/ha. This variety is a reliable choice for farmers seeking a balanced wheat variety with high productivity, disease resistance, and good grain quality, making it suitable for producing quality bread and other flour-based products.
