IRGINA

IRGINA is a variety of soft spring wheat (Triticum aestivum L.) characterized by an early maturity period ranging from 70 to 85 days. The variety is of medium height, distinguished by its non-shattering grain, non-breaking head, and high resistance to root sprouting. The primary purpose of the variety is for milling and bakery industry, confirmed by its excellent baking qualities. Protein content in the grain varies from 13 to 20%, and gluten from 26 to 46%, ensuring a loaf volume within 940-1200 ml and a high overall quality rating of the bread.

IRGINA exhibits high resistance to a range of diseases, including powdery and starchy bunt, brown rust, and root rots, making it a reliable choice for cultivation in various climatic conditions. However, the variety requires mandatory seed treatment and fungicidal treatments during the growing season to prevent diseases. The yield of the variety in competitive trials ranges from 2.3 to 5.7 t/ha, confirming its high productivity.

The variety is recommended for cultivation in a wide range of regions, including the Northern, Northwestern, Central, Volga-Vyatka, Ural, West Siberian, and East Siberian. Due to the combination of high yield, disease resistance, and excellent grain technological characteristics, IRGINA is a profitable and promising choice for farmers and milling-bakery industry enterprises.