Wheat Iren

Iren is a soft spring wheat (Triticum aestivum L.) variety developed at the Krasnoufimsk Selective Center of the Ural Research Institute of Agriculture. It belongs to early-maturing varieties, ripening in 70-87 days, which allows for a quick harvest. The plant is medium-height, characterized by non-shattering grain and non-lodging ears, as well as high resistance to root sprouting. The mass of 1000 grains varies from 32 to 42 grams, indicating good grain quality. The yield of the variety in various regions reaches 3.7-5.7 tons per hectare, which is higher compared to some analogues.

The Iren variety is recommended for cultivation in various regions of Russia, including the Volga-Vyatsky, West Siberian, Novosibirsk, and Tomsk regions, as well as the Northern and Southeastern zones of the Perm Krai. It has medium drought resistance and lodging resistance at the standard level. However, the variety is susceptible to certain diseases, such as septoria, root rot, stem rust, and is highly susceptible to powdery mildew and brown rust.

Iren is characterized by good baking qualities, which makes it in demand in the milling and baking industry. The protein content in the grain is 13-16%, and gluten is 26-38%, which ensures high-quality flour and bakery products. Due to its agronomic and technological characteristics, the Iren variety is a reliable choice for farmers and flour producers in various climatic conditions.