Wheat Theophania

Wheat of the Theophania variety is a medium-maturing grain crop recommended for cultivation in the Polissia, forest-steppe, and steppe regions. This variety is characterized by high yield potential, reaching 6.0 to 7.2 tons per hectare, making it attractive for agricultural production. Plant height ranges from 81 to 88 cm, and the ear has a cylindrical, medium-density form, which contributes to good grain formation.

The quality of Theophania wheat is marked by high protein content — approximately 13.7%, and thousand-grain weight ranging from 40.1 to 48.5 grams. A key feature is the high gluten content (27.8–28.7%) and flour strength in the range of 260–275 W, indicating excellent baking properties and suitability for producing high-quality flour. These characteristics make this variety popular among grain producers and processors.

The Theophania variety exhibits high resistance to adverse factors, including lodging, shattering, as well as diseases such as powdery mildew, rust, and Fusarium ear blight, with a resistance rating of 9 points. This ensures stable yields and reduces the risk of losses during cultivation. Thanks to its characteristics and reliability, Theophania wheat is an excellent choice for farmers seeking high-quality and high-yield crops.