Black Grain Wheat

Black grain wheat is a unique variety created by crossing traditional black grain wheat with rye, known for its healing properties. This variety is distinguished by its dark grain color, ranging from dark purple to black, which gives it a distinctive rich flavor and high antioxidant activity. Due to its increased content of iron, B-group vitamins, easily digestible proteins, and minerals, this variety has significant nutritional value and is beneficial for health. These valuable components are concentrated primarily in the bran and germ of the grain, making it ideal for producing whole-grain flour, flakes, and other products.

The black grain wheat variety is characterized by high resistance to various diseases and adverse conditions: it has good resistance to lodging, shattering, root rot, septoria, fusarium, brown rust, and powdery mildew. This makes it a reliable choice for cultivation, especially in Central and Forest-Steppe regions of Ukraine. The agronomy of this variety does not differ from traditional wheat varieties, facilitating its adoption in agricultural production.

Black grain wheat is widely used for bakery and cereal products, as well as for feed. It is suitable for sprouting, allowing the production of beneficial sprouts, and for manufacturing whole-grain products that retain the maximum amount of nutrients. The seeding rate is 4.5–5.0 million viable seeds per hectare, ensuring optimal yield and grain quality.