Wheat Antonina

The Antonina soft winter wheat variety is a medium-late, short-stemmed type with a plant height of approximately 95-100 cm. It is characterized by high resistance to lodging and shattering, which ensures reliability during cultivation. The vegetative period of the variety ranges from 219 to 288 days, allowing adaptation to various climatic conditions. Antonina is intended for obtaining high-quality grain used in the production of bakery products meeting GOST requirements for strong wheat varieties. The grain is characterized by high protein and gluten content, which positively affects milling-bakery qualities.

The variety exhibits high resistance to major diseases such as brown, yellow, and stem rust, powdery mildew, as well as medium resistance to septoria, fusarium head blight, and common bunt. Frost hardiness is above average, and drought resistance is high, making it suitable for cultivation in various regions, including the North Caucasus and Lower Volga regions of Russia, as well as the Zaporizhzhia region. The sowing rate is approximately 5 million viable seeds per hectare, which contributes to achieving high yields.

The potential yield of the Antonina variety exceeds 100 centners of grain per hectare with an average level of 70-80 centners in the cultivation region. Due to the combination of high productivity, disease resistance, and resistance to unfavorable climatic factors, as well as excellent grain technological characteristics, this variety is a profitable choice for farmers focused on producing high-quality wheat for the baking industry.