Ochakovka

Winter soft wheat variety Ochakovka was developed through individual selection from crossing varieties Shestopalovka and Milutia. This variety is characterized by early heading and ripening, with a vegetation period of 270-275 days. Plants have a vertical habit, height of 85-90 cm, medium-thick hollow sturdy stems, and medium-sized green leaves. The ear is large, 10-12 cm long, medium density, and cylindrical in shape. Grain is oval, elongated, red in color with a well-hairy awn, 1000-grain weight is 45-50 grams. The variety is distinguished by high yield stability due to plasticity and productive reliability, as well as versatility in use, especially in steppe zone crop rotations.

Ochakovka has high resistance to soil and air drought, heat tolerance, as well as comprehensive resistance to all major diseases. Additionally, the variety is resistant to lodging, shattering, and root rot, which helps preserve yield. Grain quality belongs to the group of strong wheats: protein content reaches 16%, gluten content — 32%, flour strength is 405-425 standard units, and bread volume from 100 grams of flour reaches 1125 cm³. Overall bread quality rating — 9.2 points. Average yield over three years of testing was 87.5 centners per hectare, exceeding the standard for Shestopalovka by 6.3 centners per hectare.

In addition to food use, Ochakovka wheat is widely used as a forage crop in livestock farming. Grain contains high protein levels (11-15%), B and E vitamins, as well as lysine and phosphorus, making it a valuable component of compound feeds. Grain moisture during storage should not exceed 15%, ensuring feed preservation and quality. Due to its characteristics, the variety is in demand in agricultural regions, including the Ochakiv district, where purchase prices for wheat remain competitive.