Stavyska is a soft spring wheat variety belonging to the extra hard kernel category. It is characterized by high drought and lodging resistance, making it a reliable choice for various climatic conditions. Plants have a semi-erect habit, medium height of about 102-105 cm, and cylindrical ears with white or straw-yellow color and moderate waxy coating. The grain is large, red, with a long awn and blunt bristles, contributing to high product quality. The variety has a medium-late maturity period — approximately 104-105 days, and demonstrates high yield: in the forest-steppe zone it reaches 40.6 ц/га, and in the Polissia zone — 39.6 ц/га. The thousand-grain weight is approximately 40 g. Protein content in the grain is at the level of 13.0-13.1%, and gluten content — 27.0-27.2%. These characteristics ensure good baking properties: flour strength is 264-270 units, bread volume from 100 g of flour reaches 990-1000 ml, and overall bread quality rating — 8 points. Stavyska adapts well to both autumn and spring sowing, expanding its application potential in agribusiness. The variety meets modern requirements for food grain production with high technological qualities. Despite its high hardness, no positive correlation was found between hardness indicators and protein content in the grain, indicating a balanced composition and stable grain quality.
