Wheat Papillon

Winter wheat variety Papillon is a strong, new-generation variety with a medium-early vegetation period. This variety is characterized by high grain quality and belongs to the bread-making class A, confirming its excellent baking properties. The grain contains protein at 12.5–13.5%, high gluten content of 28–29%, and 1000-grain weight from 47 to 51 grams. High sedimentation of the grain further confirms its high quality and suitability for bread and flour production.

Papillon exhibits high winter hardiness and drought resistance, making it a reliable choice for cultivation under various climatic conditions. The variety shows resistance to lodging and Fusarium, and is versatile in terms of cultivation intensity. The recommended seeding rate is 340–360 germinating seeds per square meter, which under optimal conditions ensures productivity of 670–720 spikes per square meter. Growth regulators may be applied if necessary to enhance resistance to lodging.

This wheat variety is suitable for cultivation even on nutrient-poor soils, demonstrating high yields that may reach 72.4–80.9 centners per hectare. Papillon is characterized by cold resistance and resistance to shattering and germination of grain in the ear, which contributes to maintaining yield and quality. Due to its characteristics, the variety is ideal for producing high-quality bread and flour, meeting the requirements of modern agronomic technologies and market demands.