Grenada is a soft spring wheat (Triticum aestivum L.) variety developed by the Federal Research Center, Tyumen Scientific Center of the Russian Academy of Sciences. It belongs to the medium-early group, with a vegetative period of 76-88 days, maturing 2-3 days later than the Chelyabinsk 2 variety. The plant is of medium height with a semi-upright culm and weakly compacted straw. The ear is cylindrical, of medium density, white in color, with short awn-like appendages and a narrow, rounded shoulder. The mass of 1000 grains ranges from 28 to 43 grams. A waxy coating on the ear, upper internode of the culm, and sheath of the flag leaf is strongly expressed, which is a characteristic feature of the variety. The Grenada variety is recommended for cultivation in the Ural and West-Siberian regions, in particular in the Chelyabinsk region. The average yield in the Ural region is about 23.3 c/ha, with maximum indicators reaching up to 43.2 c/ha, recorded in the Kurgan region. The variety demonstrates good resistance to lodging, exceeding the standard by 1 point, as well as drought resistance at the level of the Chelyabinsk 2 variety. Under field conditions, the wheat shows moderate resistance to stem rust and septoria, but is susceptible to powdery bunt, root rots, hard bunt, and brown rust. Powdery mildew affects the plant to a moderate degree. Additionally, the variety has good field resistance to septoria and tolerance to hidden-stem and leaf-chewing pests. Grenada is characterized by high baking qualities, which makes it valuable for flour and bread production. Grain natural density is 798 g/L, gluten content is 33.1%, raw protein is 14.8%. Flour strength reaches 386 activity units, and bread quality is rated at 4.5 points. These indicators testify to the high quality of the grain and its suitability for the baking industry. The Grenada variety is a promising choice for agricultural producers focused on obtaining stable yields and high-quality grain.
