Attergauer Dinkel

The Attergauer Dinkel wheat variety was registered in the national register in 2019 and is characterized by a long vegetation period, ranging from 259 to 272 days. Plant height varies between 107 and 138.3 centimeters, ensuring good crop stability and productivity. This variety has a high protein content — from 14.2 to 16.7%, and a significant level of gluten, reaching 29.9–31.9%, making it valuable for producing high-quality flour and bakery products.

Attergauer Dinkel exhibits high resistance to various adverse factors. The variety shows resistance to lodging at a level of 6–8 points and to shattering — 8–9 points, which helps preserve the harvest under unfavorable weather conditions. Additionally, it is resistant to drought (7–8 points), allowing cultivation in areas with limited moisture. An important feature is its high resistance to diseases: powdery mildew (8–9 points), brown rust (7–9 points), Fusarium ear rot (9 points), as well as pests such as the wheat fly (9 points) and the wheat bug (8–9 points).

Thanks to its agronomic characteristics and resistance to diseases and pests, the Attergauer Dinkel variety is a reliable choice for farmers aiming to achieve a stable and high-quality wheat harvest. Its high nutritional value and technological properties make this variety popular in the food industry, especially for producing high-quality bread and other flour-based products.