Wheat INGALA

INGALA is a variety of soft spring wheat (Triticum aestivum L.) with medium-late maturity and a vegetative period of 81-96 days. The plant is medium-height with a semi-upright ear, a cylindrical loose spike of medium density, and large red grain weighing 35-43 g per 1000 grains. The awns are weakly developed, with a strong waxy coating on the upper internode and the flag leaf sheath. The variety belongs to the lutescens group and is distinguished by lodging resistance exceeding the standard by 1 point.

INGALA is characterized by high yield, with an average of 42.7 c/ha, which is significantly higher than standard varieties. The maximum yield recorded in the Chelyabinsk region was 46.8 c/ha. The variety is recommended for cultivation in the South Forest-Steppe of the Kurgan region and is suitable for intensive farming systems, including No-till technology. It has high drought tolerance and resistance to lodging, making it a profitable choice for various climatic conditions.

In terms of grain quality, INGALA is intended for food use and is suitable for flour and grain industries due to its high gluten content and large grain size. However, the variety is susceptible to brown rust and powdery mildew, and highly susceptible to powdery bunt and root rots, so treated seeds are recommended for sowing. Baking quality of the variety is assessed at a satisfactory filler level.