Wheat Ester

Spring soft wheat variety Ester is a medium-maturing variety with a vegetation period ranging from 80 to 100 days. The grain of this variety is of medium size, with a mass of 1000 grains varying from 27 to 40 grams, having an elongated shape with a long awn and a red color. The variety is characterized by high and stable productivity, with a yield potential above 65 centners per hectare, while the maximum yield in variety trials reached 83.5 centners per hectare. Ester is adapted to a wide range of growing conditions and is recommended for cultivation in various regions, including the Non-Black Earth region and the Republic of Tatarstan.

The variety is characterized by high resistance to lodging and drought resistance, which allows it to easily withstand climatic stress and unfavorable weather conditions. Regarding diseases, Ester is resistant to powdery mildew and brown rust, while infection by dusty and hard bunt is minimal. These qualities make the variety a reliable choice for farmers seeking a stable and high-quality harvest.

Ester has excellent baking properties: the grain is characterized by increased gluten content within 30-50%, a high number of drops from 360 to 450 seconds, which ensures a high volumetric bread yield — from 1000 to 1100 cm³. These figures make the variety attractive for the production of quality bakery products. The recommended sowing rate is 220–250 kg per hectare, which contributes to the optimal development of plants and achieving maximum yield.