Deya

The DEYA soft winter wheat variety is a medium-maturing and medium-statured type of Triticum aestivum L., intended for the production of high-quality grain, particularly valuable for the baking industry. The plant exhibits lodging resistance and is characterized by an intermediate bush type. The grain is of semi-lengthened shape, medium size, and light red color, which contributes to excellent baking qualities and high flour quality.

DEYA is distinguished by stable yields, reaching 47.4 to 60.1 centners per hectare in various regions. The vegetative period ranges from 224 to 276 days, with the variety maturing a few days later than the Yuna variety. It possesses good winter hardiness and drought resistance at levels equal to or above standard indicators, ensuring its adaptation to various climatic conditions, including in the Krasnodar Krai and the Republic of Adygea.

The variety is moderately susceptible to root rots and common bunt, resistant to powdery mildew and lodging, but susceptible to brown and yellow rusts, Fusarium head blight, and septoria. Thanks to its characteristics, DEYA is widely used for the production of bread, cereals, and other food products, making it a valuable choice for agricultural production and the food industry.