Wheat Ariivka

Wheat variety Ariivka is a medium-maturing cereal variety recommended for cultivation in the Polissia, forest-steppe, and steppe regions. This variety is characterized by high yield potential, reaching 5.0-6.5 tons per hectare, as well as high protein content in grain — from 13.3% to 14.0%. Thousand-grain weight varies within 42.0-48.9 grams, and plant height is 85-90 cm. The ear of Ariivka is cylindrical, which facilitates harvesting and processing. Additionally, the variety features high gluten content (26.8-29.2%) and flour strength of 260-265 W, making it especially valuable for the bakery industry.

Ariivka exhibits high resistance to adverse factors such as lodging, shattering, powdery mildew, rust, and Fusarium ear blight. These traits ensure stable yields and reduce risks of losses under unfavorable weather conditions and diseases. Studies conducted in the Western Forest-Steppe region showed that application of biologically active preparations such as Trichodermin, Agat 25 K, and PMK-ZR significantly increases the photosynthetic potential and yield of Ariivka variety, particularly with double application.

The quality of Ariivka grain has been confirmed by laboratory tests conducted in certified institutions. The grain demonstrates high germination energy and good uniformity, which is crucial for seed material. Due to its physical and chemical properties, Ariivka variety is suitable for use in the bakery industry, ensuring the production of high-quality flour and baked goods. Thus, Ariivka represents a reliable and productive winter wheat variety, combining high yield, disease resistance, and excellent technological characteristics.