ARIA wheat is a soft spring wheat (Triticum aestivum L.) developed through multi-selection from a hybrid population. This medium-maturing variety is characterized by a vegetative period of 75 to 85 days, drought resistance, and medium resistance to lodging. The mass of 1000 grains is 35-41.4 grams, indicating the grain's large size and quality. The variety shows moderate susceptibility to certain diseases such as powdery bunt and septoria, but has high resistance to powdery mildew, brown rust, head fusarium, and other pests, ensuring crop stability.
ARIA wheat groats are made from finely ground grains of brownish-yellow colored wheat. The groats are easily and evenly cooked, making them convenient for preparing various dishes. They are rich in trace elements and vitamins, including carotinone and biotinone, which increases their nutritional value. There are 329 kilocalories per 100 grams of product, 11.9 grams of protein, 69.3 grams of carbohydrates, and 2.3 grams of fat. Due to their nutritional properties, the groats are often used in cooking, primarily as a side dish.
The ARIA variety is suitable for cultivation in various climatic conditions, including Forest-Steppe and Polesie. Plant height reaches 72.3–88.8 cm, which contributes to good yield, which at standard grain moisture is about 5.82 tons per hectare. Protein content in the grain is at the level of 13.2–13.4%, and raw gluten is 27.8%, which ensures high flour quality. Flour strength and bread volume from it are also high, making the variety attractive for the baking industry and agricultural production.
