Cassiopeia

Cassiopeia is a variety of winter hard wheat, intended for cultivation in Steppe and Forest-Steppe zones. Plants reach a height of 78–79 cm, have ears 6–7 cm long with serrated, reddish awns. The grain is white and meets all requirements of the standard for high-quality hard wheat, making this variety ideal for producing premium pasta products.

The variety is characterized by high frost and winter hardiness, as well as resistance to various fungal diseases, including root rot, septoria, fusarium, brown rust, and powdery mildew. Additionally, Cassiopeia has enhanced drought tolerance and resistance to lodging and shattering. The vegetation period is 270–278 days, corresponding to the mid-early maturity group.

The yield potential of this variety is 7.0–7.5 t/ha, with an average yield in the Steppe zone reaching about 5.97 t/ha. Grain density is 810 g/l, protein content is 13.5–14.5%, and gluten content is 40.3%. It is recommended to sow between September 20–25 with a seeding rate of 4.5–5.0 million seeds per hectare, preferably after good preceding crops. All these characteristics make Cassiopeia a high-yielding and reliable variety for grain use.