Vega Myronovska

Vega Myronovska — a high-yielding winter wheat variety recommended for cultivation in the Polissia and forest-steppe regions. It belongs to the erythrospermum group and has a medium maturation period. The variety is characterized by high drought resistance, cold tolerance, and heat resistance, ensuring stable yields even under adverse climatic conditions. The yield of this variety reaches 9.5 tons per hectare, confirmed by data from various state inspections.

One of the key features of Vega Myronovska is its high resistance to major wheat diseases such as powdery mildew, root rots, brown rust, leaf septoria, and Fusarium ear rot. Additionally, the variety is resistant to lodging, shattering, and premature germination of grain in the ear, which significantly simplifies harvesting and improves grain quality. The grain density is 814 g/l, indicating the density and quality of the grain.

The quality of Vega Myronovska grain is also highly rated in terms of nutritional characteristics. The crude protein content ranges from 14.0 to 14.9 %, and the crude gluten content ranges from 26.2 to 30.4 %. The flour strength falls within the range of 240–320 arbitrary units, enabling the production of bread with a volume up to 890 cm³. These indicators make this variety attractive for the bakery industry, ensuring high-quality final products.