Vegetable pea variety Omega is a mid-season, high-yielding variety characterized by a short growing period—55-58 days from full emergence to technical maturity. Plants are semi-dwarf, bush-type, reaching 60-70 cm in height, with pods attaching at the bottom at a height of 48-50 cm. Pods reach up to 10 cm in length and contain 8 to 11 large, round, dark-green grains with excellent taste qualities and a sweet flavor. The green pea yield from pods is 40-44%, while the overall yield reaches 50-61 centners per hectare, making the variety competitive and attractive for cultivation.
Omega variety is distinguished by high resistance to common pea diseases, including fusarium, and tolerates temperature fluctuations and drought well, ensuring harvest stability under various climatic conditions. Due to its structure and characteristics, Omega pea is suitable for mechanized harvesting, significantly facilitating the harvest process and increasing production efficiency.
Omega pea is valued not only for its agronomic qualities but also as a nutritious food product. It is rich in proteins, making it nutritious and comparable to meat in protein content. Young fruits are consumed fresh, canned, and used for preparing porridges, soups, and salads. Additionally, peas are used in cosmetology for preparing nourishing masks, highlighting their universality and beneficial properties.
