SAKARA

Sakara wheat variety is a spring, spherical-grain wheat (Triticum aestivum L. subsp. sphaerococcum) characterized by a medium-late maturity period with a vegetative period ranging from 78 to 94 days. The weight of 1000 grains is 28-29 grams, indicating the large-grained nature of the variety. Sakara exhibits high resistance to drought and lodging, making it a reliable choice for cultivation in various climatic conditions, including regions of Russia where the variety is recommended for cultivation. Additionally, the variety demonstrates resistance to major diseases, such as brown rust and powdery mildew, at the level of standard requirements. Sakara grain is characterized by high quality: protein content reaches 18.4-20%, and raw gluten — up to 36.3%. Such a high concentration of protein and gluten ensures excellent bread-making properties of flour, confirmed by flour strength on an alveograph equal to 800 units. Due to the spherical shape of the grain, optimal for processing, Sakara wheat is suitable not only for the production of high-quality flour but can also be used as an improver for commercial batches of weak wheats, enhancing their technological characteristics. The Sakara variety was created in Russia and included in the State Register of Breeding Achievements in 2023, confirming its modernity and compliance with high quality standards. Due to its unique properties and adaptability, this variety is promising for widespread application in agriculture and the food industry, ensuring stable yields and high grain quality.