ALAMAT

Wheat variety ALAMAT is the result of breeding work by the Institute of Agriculture of KBRAS and is included in the State Register of Breeding Achievements. This variety is distinguished by high variety and sowing qualities, confirmed by compliance of seed material with the requirements of GOST R 52325-2005. Special attention in growing ALAMAT is paid to studying grain productivity, grain quality, and resistance to pathogens in various soil and climatic conditions, which makes it promising for widespread application in agriculture.

Wheat ALAMAT is characterized by a high protein content—about 16.5%, and gluten—30%, which corresponds to the quality of 3rd class. These indicators ensure good technological properties of grain, in demand in the production of bakery products. Seeds are available for wholesale purchases, which allows effectively using the variety in large-scale sowing campaigns.

In addition, breeding work is being conducted on the creation of perennial wheat crops, which combine features of wild wheat and resistance to adverse conditions. Such crops, such as intermediate forms of wheat and blue bromegrass, have a thinner and longer ear and are able to yield for several years in a row. These studies are aimed at increasing the stability and productivity of wheat in the long term.