Wheat Sagaidak

The winter wheat variety Sagaidak was developed for farms oriented towards achieving high yield and grain quality when grown on medium and high agrofunds. This medium-maturing variety is characterized by high winter hardiness and drought resistance, ensuring its reliability under various climatic conditions. Sagaidak exhibits high resistance to major diseases such as brown rust, powdery mildew, and fusarium, as well as lodging resistance, which contributes to stable yield formation.

The grain of this variety is large and red, with a thousand-grain weight ranging from 48.9 to 50.6 grams, and grain density reaching 810-820 g/l. The potential yield under production conditions reaches 114 c/ha (11.4 t/ha). The variety belongs to the intensive type and responds well to high doses of mineral and organic fertilizers. It is characterized by the largest ear among similar varieties, high plant uniformity, and increased grain number per ear, which contributes to a higher grain share in total biomass.

In terms of physicochemical and baking properties, Sagaidak belongs to the group of strong wheats. Protein content in the grain varies from 11.2 to 13.5%, gluten content is 29.6-30.5%, and flour strength reaches 487 W.a.a. The loaf volume from this flour ranges from 1100 to 1480 ml, indicating its high baking qualities. The recommended seeding rate is 4.5–5.5 million germinating seeds per hectare, and the variety is suitable for cultivation both after and without preceding crops.