Patricia

Wheat variety Patricia is a high-yielding spring wheat with a distinctly developed root system, providing excellent resistance to lodging and drought conditions. This variety adapts well to various climatic and soil conditions, including acidic soils, due to its high resistance to soil acidity. Grain density is 770-810 g/l, thousand-grain weight ranges from 42 to 45 g, and protein content reaches 15-18%, indicating high grain and flour quality.

Patricia stands out for its unique combination of flexible sowing dates and high yield, allowing efficient use in various agronomic conditions. The harvest formation type is compensatory, which helps ensure stable yield even under adverse conditions. The variety exhibits high resistance to pre-harvest sprouting, improving grain quality and preservation. According to baking qualities, the variety belongs to class E/A, confirming its suitability for producing high-quality flour.

In addition, Patricia demonstrates high winter hardiness and disease resistance, making it a reliable choice for cultivation in various regions. To fully realize the variety's potential, fertilizer application and plant protection measures, including fungicides under high-intensity cultivation technologies, are recommended. The seeding rate is approximately 200 kg/ha. The variety is suitable for late sowing and can achieve yields up to 95 centners/ha in regions with sufficient rainfall, while maintaining productivity under drought conditions.