Romaniivska

Wheat "Romaniivska" belongs to the winter group and is characterized by a medium maturation period - from 259 to 271 days. This allows for sowing planning in accordance with the climatic conditions of the region where this classification is grown. Plant height is 75–80 cm, and the ear has a cylindrical shape of medium density, ensuring good yield and ease of mechanical harvesting.

Key quality indicators include protein content ranging from 13.5% to 14.0%, making the grain suitable for producing high-protein baked goods. The mass of 1000 seeds is 42.6–46.9 g, and gluten content is within 27.8%–28.4%. These parameters guarantee good dough structure and baking stability.

Technical characteristics of flour from "Romaniivska" include flour strength from 230 to 250 W, as well as high resistance indicators to various types of damage: lodging, shattering, powdery mildew, and brown rust - 9 points each, and ear fusarium - 9 points. Such a level of resistance ensures the preservation of grain quality during transportation and storage, which is particularly important for supplies to international markets.