Wheat Bourbon

Bourbon is a variety of hard spring wheat (Triticum durum Desf.) intended for pasta and grain use. It belongs to medium-maturing varieties with a vegetation period ranging from 74 to 87 days. Plants of this variety have a short height of about 75-80 cm, which contributes to their resistance to lodging. The ear of Bourbon is pyramid-shaped, short, white, and of medium density, while the grain is elongated, glassy, and yellow, ensuring high quality of the final product. The variety is characterized by high yield and gluten quality, making it in demand for pasta production. The weight of 1000 grains varies from 38 to 47 grams, indicating good grain development. Bourbon has high resistance to brown rust, enhancing its reliability under conditions of this disease's spread. However, the variety is sensitive to hard and powdery bunt, which requires attention during agronomic measures. According to the originator, the variety demonstrates high drought resistance, although some assessments indicate it falls short of the standard by up to one point. The plant belongs to the melanopous subtype and is recommended for cultivation in regions with climatic conditions similar to the Ural region, specifically in the Orenburg region and the Republic of Bashkortostan. Thanks to its characteristics, Bourbon is a reliable choice for farmers aiming to obtain a high-quality harvest of hard wheat.