PAROM is a mid-late variety of winter rye, recommended for cultivation in the Sverdlovsk region and included in the State Register for the Volga-Vyatsky region. The variety's vegetation period ranges from 306 to 347 days. It is characterized by high resistance to lodging and enhanced winter hardiness, making it a reliable choice for cultivation in the region's conditions. The mass of 1000 grains varies from 24 to 32 grams, while the average yield reaches 31.7 centners per hectare. The variety has satisfactory baking qualities, although it is susceptible to diseases such as brown and stem rust, snow mold, powdery mildew, and ergot. Rye PAROM is widely used in the food industry, particularly for making rye pumpernickel bread. It is rich in fiber, iodine, potassium, and other beneficial substances, making it a valuable product for healthy eating. The grain is suitable for sprouting, as well as for flour and cereal production. Due to the absence of gluten, rye can be used in various dishes, including salads, casseroles, soups, and stews. However, its consumption is contraindicated during exacerbation of gastric and intestinal ulcer disease, as well as in cases of grain allergy and celiac disease. Moreover, PAROM rye plays an important role in the crop rotation of agro-industrial complexes, contributing to improved phytosanitary conditions in fields and increased yields of other crops. Thanks to its adaptability to weather conditions, disease resistance, and ability to grow on acidic soils, this variety is a strategic crop in agricultural regions. The use of hybrid rye, to which PAROM belongs, allows for increased agricultural efficiency and ensures stable grain production.
