Wheat Agata

Soft spring wheat of the AGATA variety is a medium-maturing tall variety of Triticum aestivum L. intended for cultivation in various regions, including the Northwestern, Central, and Middle Volga regions. This variety is distinguished by its resistance to brown rust and root rot, ensuring the reliability and stability of the yield under unfavorable conditions.

AGATA has excellent bread-making qualities, making it in demand for the production of high-quality flour. The content of raw gluten in the flour reaches 32-44% with a gluten deformation index (GDI) of 62-92 units, indicating high-quality raw material for the bread-making industry. The maximum yield of the variety reaches 64.3 centners per hectare, confirming its high productivity.

AGATA seeds have a mass of 1000 seeds within 30-38 grams and are offered in the super elite category, which guarantees high germination and quality of planting material. Recommended cultivation zones include Kaluga, Ryazan, Bryansk, and Tula regions, where the variety shows the best results. Seeds are supplied directly from the manufacturer with a full set of documents, ensuring reliability and transparency in purchase.