Chevignon

The Chevignon wheat variety ranks among the leading European varieties, especially in Germany, where in 2025 it ranked first in sown area. This variety is characterized by early maturity and high, stable yields, as confirmed by test results, for example, a yield of 9401 kg/ha at 12.8% moisture and 13% protein content. Chevignon is resistant to rust and leaf septoria, and also exhibits high drought tolerance, allowing cultivation in various climatic conditions and on different soil types.

Chevignon wheat is characterized by a strong root system, which effectively utilizes fertile soil layers and contributes to winter hardiness. Stems of medium thickness, 80-90 cm tall, strong and upright, weakly covered with waxy coating. Leaves dark green, medium size, without signs of disease. Head of medium size, dense, yellow at maturity, with short and thin awns. Grain large, with 1000-grain weight of 45-55 grams, red in color with ridged surface.

Grain quality belongs to the strong wheat group, with protein content of 14.5-16.0% and gluten content of 30-33%. Dough strength is 350-400 units, ensuring high baking quality rated at 9 points. A distinctive feature of this variety is its physiological dual nature: it behaves as a winter wheat in the autumn-winter period and as a spring wheat in the spring-summer period, making it industrially reliable and predictable for farmers.