RIMA is a variety of soft spring wheat (Triticum aestivum L.) with a medium-growing vegetation period ranging from 81 to 97 days. The plant is of medium height, with a stem length from 94 to 115 cm, and exhibits high resistance to lodging. The ear is pyramidal, of medium density, white in color, with a waxy coating of medium to strong intensity on various parts of the plant. The mass of 1000 grains ranges from 32 to 45 grams, indicating good grain development. The variety has a pedigree of Altai 92 x Miltrum 63 and belongs to the Lutescens type. RIMA is recommended for cultivation in various regions of Russia, including the Central, Volga-Vyatka, Ural, and Western Siberia regions, as well as in such regions as Ryazan, Perm Krai, Udmurt Republic, Bashkortostan Republic, Sverdlovsk, and Kemerovo regions. The variety demonstrates good drought resistance at the level of known varieties Agata and Iriny. It is moderately susceptible to septoria and susceptible to root rots, hard head smut, powdery mildew, brown and stem rust, but overall differs in low susceptibility to root rots, powdery mildew, and brown rust. Rima wheat is characterized by high baking qualities of the grain: protein content reaches 14.8%, raw gluten in flour is from 32.2 to 41.9%, gluten deformation index is 65-77 units of the scale, and flour strength ranges from 277 to 449 activity units. Volumetric bread yield reaches 1120 cm3, confirming its high technological value. The potential yield of the variety is 6-7 tons per hectare, with an average yield of about 31.6 centners per hectare and a maximum of 64.4 centners. These indicators make RIMA an attractive choice for agricultural producers focused on obtaining high-quality grain and high yields.
