MANDARIN

Wheat variety Mandarin is a winter wheat of foreign selection, distinguished by high yield and resistance to a number of diseases. Under experimental conditions, the yield of this variety reached 7.21 t/ha, which is one of the best indicators among comparable varieties. Mandarin has a short stem, providing it with complete resistance to lodging, as well as early and uniform ripening without lodging. Among diseases, the variety shows high resistance to septoria leaf blotch, although without protection it may be affected by stem rust at a level of about 15%.

The wheat grain of Mandarin contains high protein content, making it valuable for the bakery and food industry. Winter wheat is generally known for its high baking qualities, and the grain contains 14 to 16% protein and 28-40% gluten, contributing to the production of high-quality pasta and semolina. High protein and gluten content ensure good gluten quality, which is confirmed by satisfactory indicators of the Mandarin variety.

In addition, Mandarin wheat has health-beneficial properties. Due to its high fiber content, it helps normalize gastrointestinal tract function and accelerates metabolism. Organic wheat seeds positively affect skin and nail health, as well as help relieve nervous tension and combat insomnia. Thus, the Mandarin variety is not only effective in agriculture but also beneficial to human health.