Hard spring wheat variety Bezenchukskaya 209 is a mid-season type with a vegetative period of 72 to 90 days, depending on the growing region. The plant is medium-height with a semi-erect tiller and medium straw height; the flag leaf blade, neck, head, and sheath are covered with a strong waxy bloom. The head is pyramidal, medium length and density, with brown awns longer than the head. The grain is semi-elongated, very light, with a short awn; the 1000-grain weight ranges from 33 to 45 grams. The variety is characterized by good drought resistance, which is above average, and resistance to lodging, ensuring yield stability under various climatic conditions. Bezenchukskaya 209 exhibits high resistance to powdery mildew and brown rust, but is moderately susceptible to solid loose smut and susceptible to dusty loose smut. Average yield in growing regions ranges from 13 to 22 centners per hectare, with maximum yields reaching up to 57 centners per hectare, indicating the variety's high potential. The pasta qualities of Bezenchukskaya 209 are rated as good, making it in demand for macaroni production. The variety is recommended for cultivation in the Middle Volga, Lower Volga, and Ural regions, including Samara Oblast, where it demonstrated yield increases compared to similar varieties. Thanks to its agronomic characteristics and grain quality, Bezenchukskaya 209 is a reliable choice for farmers focused on producing hard wheat with high technological properties.
