Krassar is a variety of spring durum wheat (Triticum durum Desf.) distinguished by its intermediate maturity and excellent pasta quality. The grain is elongated, white in color, with a 1000-grain weight ranging from 37 to 47 grams depending on the growing region. The head is pyramidal in shape with medium density, and the plant is lodging-resistant, which helps preserve the yield and facilitates harvesting.
The Krassar variety adapts well to various climatic conditions and is recommended for cultivation in various regions of Russia, including the North Caucasus, West Siberia, and East Siberia, as well as the Omsk and Novosibirsk regions. It is characterized by medium drought tolerance and moderate resistance to brown rust, but it is susceptible to Karnal bunt. The average yield of the variety varies depending on the region and can range from 16.4 to 34.2 centners per hectare, with maximum indicators reaching up to 57.2 c/ha.
Krassar is widely used in the food industry for the production of bread, pasta, and other food products due to the high quality of its grain. The variety was developed at the National Grain Center named after P. P. Lukyanenko and registered in the State Register of Breeding Achievements of the Russian Federation. Its popularity is growing both in Russia and abroad, especially in Europe, where there is increased demand for eco-friendly and high-quality products made from durum wheat.
