SG Kea

SG Kea soybean variety belongs to the mid-maturing group and is recommended for cultivation in field and forest-steppe zones. This variety is characterized by high productivity and resistance to stressful conditions, ensuring stable yield performance. The vegetation period is approximately 115 days, and the recommended plant density at harvest time is 400-450 thousand plants per hectare. For sowing, the optimal row spacing is 25-45 cm and depth is 3-4 cm.

SG Kea is characterized by high protein content in the grain — from 42 to 44%, and fat content within the range of 21-22%. These indicators make the variety attractive to agribusinesses aiming to obtain high-quality raw materials. In addition, the variety exhibits excellent compensatory ability and adaptability to various cultivation technologies, contributing to its popularity and wide application.

Special attention has been paid to the variety's resistance to diseases and adverse factors. SG Kea demonstrates high resistance to bacterial blight, downy mildew, sclerotinia, as well as viral diseases. Additionally, the variety shows high resistance to lodging and shattering, reducing yield losses and facilitating harvesting. The developer of the variety is the company Saatbau Linz, registered in 2018.