Crystal

Wheat variety 'Crystal' is a winter crop intended for bread and flour-based product production. This variety belongs to the high-quality category and is widely used in agriculture due to its excellent agronomic characteristics. The 'Crystal' variety was developed at the Odessa Institute and is distinguished by its high adaptability to various growing conditions.

The wheat grain of 'Crystal' is characterized by high flour strength and protein content ranging from 11.8–13.8 %, ensuring excellent baking properties. The loaf volume from 100 g of flour reaches 1620 cm³, and the overall bread quality score is 5.0 points. The yield of this variety ranges from 57.9–64.7 c/ha when using semi-intensive cultivation technology. The ripening period is 258–272 days, allowing for effective planning of agronomic activities.

The variety exhibits high resistance to adverse environmental factors, including cold hardiness, drought tolerance, and heat resistance. Additionally, 'Crystal' demonstrates resistance to major wheat diseases such as brown rust, powdery mildew, root rots, and Fusarium head blight. Thanks to these qualities, the variety is a reliable choice for farmers aiming to achieve a stable and high-quality harvest.