Wheat of the 'Kaidashika' variety is a mid-season, high-yield, universal spring wheat variety characterized by high yield and high protein content. The ripening period is 95-105 days, allowing cultivation in various climatic conditions, including the Polissia and Steppe zones of Ukraine. Yield reaches 6.5-7.5 tons of grain per hectare, with 1000-grain weight ranging from 40 to 46 grams. The variety exhibits high resistance to major diseases, lodging, and seed germination in the ear, ensuring stable and high-quality harvests.
The 'Kaidashika' grain is characterized by high protein content — 15.4-16.0%, as well as high gluten levels (31.1-37.4%), positively influencing the baking properties of flour. The flour strength reaches 464 units, and the bread volume from 100 grams of flour is 1240 ml, indicating excellent qualities for bread production. Due to these characteristics, flour from this variety is suitable for both bread-making and cereal production.
Moreover, 'Kaidashika' wheat is grown using organic farming methods in ecologically clean regions, eliminating the use of synthetic fertilizers and making the product ecologically safe. The grain contains a significant amount of complex carbohydrates (71 g per 100 g product), providing prolonged satiety and stable blood sugar levels. It also contains dietary fiber (10 g per 100 g), aiding in cleansing the intestines of toxins and waste. The rich chemical composition includes B-vitamins, magnesium, calcium, and phosphorus. Sprouted grains strengthen immunity and improve overall health.
