OMSKAYA OZIMAYA — a soft winter wheat (Triticum aestivum L.) variety characterized by medium maturity and medium or low plant height depending on growing conditions. This variety is distinguished by high winter hardiness and resistance to lodging, ensuring stable yield even in complex climatic conditions. The grain is large, with a 1000-kernel weight of 40 to 45 grams, and possesses excellent bread-making qualities: protein content reaches 15.4%, raw gluten is 30.0-32.4%, flour strength is 328 units, which allows for producing bread with a volumetric yield of 1100 to 1250 cm³ and a quality rating of 4.8 points. The variety is also resistant to brown rust and moderately susceptible to septoria, reducing the risk of yield losses due to diseases.
The main purpose of the variety is the production of high-quality grain for the bread industry. The sowing rate is from 2.5 to 3.5 million viable seeds per hectare depending on weather conditions, which contributes to achieving a potential yield of over 100 centners per hectare. Due to its technogenicity and grain quality, the variety is widely used in the Urals, Western and Eastern Siberia, the Far East, as well as the North Caucasus and Lower Volga regions.
OMSKAYA OZIMAYA possesses all the advantages of winter wheat: a developed root system, a longer growing period, and increased frost resistance compared to spring varieties. Sowing is conducted in autumn, allowing the plant to undergo necessary vernalization and form a high yield. The variety is adapted to various soil and climatic conditions, making it a universal choice for agricultural producers in a wide range of Russian regions.
