Wheat KUMA

KUMA is a variety of soft winter wheat (Triticum aestivum L.) characterized by early maturity and a medium-early growing period, lasting from 218 to 275 days. This variety features a short stem and resistance to lodging, ensuring reliability under various climatic conditions. The weight of 1000 grains varies between 35-46 grams, indicating good seed quality and yield potential.

The KUMA variety is recommended for cultivation in regions such as the West-Deltaic and South-Foothill zones of Krasnodar Krai, Stavropol Krai, the Azov and Southern zones of Rostov Oblast, as well as the Republic of Adygea. It demonstrates resistance to major wheat diseases, including brown rust and powdery mildew, which helps maintain crop health and stable yields. The drought resistance of the variety is at the level of standard varieties, making it suitable for regions with variable moisture.

KUMA possesses high baking qualities, and protein content in the grain exceeds standard indicators by 0.6-1.9%, positively affecting flour quality and end products. The variety's yield reaches 44.2 centners per hectare, making it attractive for agricultural producers focused on obtaining high-quality grain for the food industry and baking production.