Wheat variety Lelya is a winter wheat of semi-intensive type belonging to the lutescens variety. This variety is characterized by a vegetation period of about 275 days, stem height of approximately 80 cm, and spike length of 11 cm. The potential yield of this variety reaches 11.5 tons per hectare, with grain protein content of 13.5–14.1% and gluten content of 27.0–30.0%. Due to these characteristics, Lelya is suitable for producing high-quality bread and bakery products.
The variety exhibits high resistance to various pathogens, including powdery mildew, rust, septoria leaf spot, and others, ensuring stable yields even under unfavorable conditions. Lelya is recommended for cultivation following both fallow and non-fallow predecessors such as peas, soybeans, lentils, and early maize. The optimal seeding rate is 4.5–5 million seeds per hectare, and the cultivation zones cover forest-steppe and steppe regions.
Wheat variety Lelya has good winter hardiness and resistance to lodging, allowing successful cultivation under various climatic conditions. The variety responds well to application of mineral and organic fertilizers, which contributes to achieving high yields. Thanks to its agronomic characteristics and grain quality, Lelya is a reliable choice for agricultural producers aiming to obtain high-quality grain with good nutritional value.
