Tira

Wheat variety Tira is a high-yielding, universal variety recommended for cultivation in all agro-climatic zones of the country. This medium-maturing variety with a vegetation period of 275 to 287 days is characterized by high adaptability, ensuring stable yields even under variable growing conditions. Tira tolerates late sowing well and possesses high frost and winter hardiness, rated at 9 points, as well as high drought and heat resistance. Plants reach a height of 97 to 108 cm, have a medium-length, dense pyramidal ear with a bronze hue after ripening, and the grain is red, medium-sized, with a 1000-grain weight of 40.8 to 47.5 g. The variety demonstrates high resistance to fungal diseases, including powdery mildew, rust, and fusarium, confirmed by resistance ratings of 8-9 points. Additionally, Tira is resistant to lodging, shattering, and root germination, contributing to yield preservation and improved grain quality. Grain protein content ranges from 12.5 to 14.0%, and gluten content from 26.0 to 30.5%, ensuring high flour strength (363-475 units) and a flour yield of 73%. The overall bread quality from this variety reaches 4.7-5.0 points, indicating high product quality. Tira is suitable for cultivation in both forest-steppe and steppe zones, demonstrating high productivity — maximum yields reach 103.7 c/ha. Optimal sowing dates and seeding rates are recommended for achieving the best results. Due to its characteristics, the variety is widely used for producing cereal crops and bakery products, ensuring a stable and high-quality yield even under challenging climatic conditions.