Kanysh is a variety of spring durum wheat (Triticum turgidum L. subsp. turgidum), which is unique in the Russian Federation. This variety was created and studied at the All-Russian Scientific Center of Horticulture during the period from 1997 to 2020 and included in the State Register for cultivation in all regions of the country. Kanysh belongs to the oldest cultivated grain species, grown for about 6000 years, and is distinguished by high hardiness and resistance to diseases and pests, making it particularly valuable for farmers.
The Kanysh variety is characterized by medium maturity with a vegetative period of 90-95 days, good drought resistance, and resistance to lodging. Plants have medium height and an erect bush, the grain is white, and the mass of 1000 grains is 43-49 grams. Yields of the variety in the Moscow region reach 17.0 centners per hectare. Moreover, Kanysh is resistant to brown and stem rust, root rots, powdery mildew, and enzymo-mycotic seed exhaustion, which ensures yield stability and quality.
Kanysh wheat has a high protein content (up to 18.2%) and gluten, as well as vitreousness of the grain, which positively affects baking qualities. Bread made from this wheat turns out to be tasty, porous, with an attractive yellow-gold crust. Due to its characteristics and versatility, the variety is recommended for use in bakery and grain production in all cultivation zones of the crop in the territory of Russia.
