Maysa

The Maysa wheat variety is mid-season and belongs to the hard wheat group with high pasta qualities. It was developed by the Institute of Plant Growing named after V.Ya. Yuryev of NAAN and registered in the Ukrainian Plant Variety Register in 2020. Maysa is recommended for cultivation in steppe and forest-steppe zones, where it demonstrates high adaptability and stable yield, reaching up to 6 tons per hectare. This variety is distinguished by its high gluten content — up to 90% — ensuring high-quality product for pasta production, as well as high protein content in the grain (14–15.1%).

Plants of the Maysa variety have an average height of about 98 cm and are characterized by resistance to lodging, which helps maintain yield under adverse weather conditions. Additionally, the variety exhibits high resistance to diseases and pests, reducing the need for intensive protective measures. For sowing, it is recommended to use a seeding rate of 5 million germinating seeds per hectare, with seeds to be treated with fungicides and insecticides prior to planting to protect against diseases and pests.

Maysa belongs to the intensive type of varieties with high genetic yield potential, which can reach 6 tons per hectare under optimal agrotechnical conditions. The variety is distinguished by high cold and winter hardiness, as well as exceptional drought and heat tolerance, making it particularly valuable for cultivation under changing climate conditions. The grain quality meets the requirements for strong wheat, and the carotenoid pigment content is 4.89 mg/kg, further enhancing its nutritional value and appeal to pasta producers.