NARYMCHANKA is a winter rye (Secale cereale L.) diploid variety characterized by a medium-late maturity period and high winter hardiness. The plant is of medium height with an intermediate bush type; the ear droops, has medium density and length. The grain is of medium size with a light aleurone layer color. The vegetative period ranges from 312 to 348 days, with the mass of 1000 grains varying from 24 to 33 grams. The variety is recommended for cultivation in the West Siberian region, specifically in the Altai Krai, where the average yield reaches 38.3 centners per hectare, and the maximum—78.2 centners per hectare, recorded in the Tyumen Region. Special attention is paid to the baking qualities of the NARYMCHANKA variety. According to research results, bread made from this variety has improved organoleptic and physicochemical characteristics compared to other varieties, such as Petrovskaya. The crumb of the bread is in good condition, and the taste is rated as good. Increased acidity, porosity, and specific volume of the dough contribute to improved bread shape stability, making it attractive for the baking industry. Production of the variety is carried out under the control of scientific institutions, which guarantees stable quality and compliance with standards. The NARYMCHANKA variety combines resistance to adverse climatic conditions, high yield, and good grain technological properties, making it a profitable choice for agricultural producers and bakers.
