OMSKAYA STEPNAIA — a spring durum wheat (Triticum durum Desf.) variety of medium-early maturity type, developed at the Siberian Institute of Agricultural Sciences. The plant is of medium height with a semi-erect stem, medium-thick straw, a pyramidal spike of medium length and medium-loose density. The grain is elongated, light-colored, with a 1000-grain mass of approximately 41 g. The variety is characterized by stable productivity and good adaptation to various climatic conditions, including arid zones.
Yield varies depending on the trial region: in the Pavlodar region, the average yield reached 9.8 c/ha with a maximum of 16.6 c/ha, while in the North Kazakhstan region it was 23.2 c/ha. The variety is resistant to lodging, shattering, and drought, making it a reliable choice for cultivation in steppe and forest-steppe zones, including the Southern Forest-Steppe and the Foremountain Steppe of Krasnoyarsk Krai, the Republic of Khakassia, the Pavlodar and North Kazakhstan regions.
OMSKAYA STEPNAIA possesses satisfactory pasta and milling qualities: protein content ranges from 13.4% to 16.4%, gluten content is about 30%, and coarse grain yield reaches 50-65.5%. The color of the grain and pasta is rated at 4 points, exceeding standard indicators. The variety is resistant to brown rust, hard and powdery bunt, stem rust, moderately susceptible to powdery mildew, but sensitive to septoria and root rots. It is recommended for cultivation in various regions considering its adaptive and technological characteristics.
