EKADA 265

EKADA 265 is a variety of soft spring wheat (Triticum aestivum L.) developed by the Federal Research Center of the Kazan Scientific Center of the Russian Academy of Sciences. The variety is mid-season, with a vegetative period of about 75-88 days, and is characterized by a medium-height, semi-erect plant with a pyramidal, white head of medium density. The awn is weak, the leaf is green with a moderate waxy coating, which contributes to the plant's resistance to adverse conditions. The mass of 1000 grains varies from 26 to 43 grams; the grain is red, elongated-ovoid with a medium groove.

The EKADA 265 variety is distinguished by high resistance to lodging, shattering, and grain germination, as well as drought resistance. It exhibits high resistance to brown rust and septoria, and medium resistance to bunt. Thanks to these qualities, the variety is recommended for cultivation in the Ural region, including Orenburg Oblast and the Republic of Bashkortostan, as well as in the Lower Volga region, specifically in Volgograd and Saratov regions. Yields in these regions reach an average of 11.8-22.1 centners per hectare, exceeding average indicators of standard varieties.

EKADA 265 has good baking qualities, making it in demand for the production of high-quality flour. The grain purity is about 809 g/l, and the content of raw gluten and protein in the grain is higher than in several standard varieties, which positively affects bread quality. The productivity potential of the variety reaches up to 5 tons per hectare under optimal growing conditions. All these characteristics make EKADA 265 a reliable and promising variety for agricultural production in the indicated regions.