Wheat GRACIA

GRACIA is a variety of soft winter wheat (Triticum aestivum L.) of medium maturity, developed by the Mironovsky Wheat Institute named after V.N. Remesla of the Ukrainian Academy of Agrarian Sciences. It is characterized by high winter hardiness and drought resistance, ensuring stable development and crop formation even in complex climatic conditions. The plant is of medium height — 86-91 cm, with a vegetation period from 254 to 270 days, making it optimal for cultivation in the Polesia, forest-steppe, and North Caucasus regions.

The GRACIA variety exhibits high resistance to major wheat diseases, such as brown and yellow rust, leaf septoria, head fusarium, powdery mildew, root rots, and take-all. This reduces the risk of yield losses and improves its quality. Grain natural density is 821 g/l, and the weight of 1000 grains is approximately 48.7 g, indicating grain density and quality. The grain contains 14.0-15.3% crude protein and 26.2-28.5% crude gluten, ensuring excellent baking properties.

The potential yield of the variety reaches 10 t/ha, while flour strength ranges from 284 to 368 arbitrary units, and bread volume can reach 720 cm³, confirming its high value for the baking industry. The recommended sowing rate is 4.5-5.0 million seeds per hectare. The variety is resistant to lodging and suitable for intensive farming, making it an attractive choice for farmers seeking to obtain a high and quality winter wheat crop.