Trudivnitsia is a high-yielding variety of winter soft wheat developed by the Myronovskiy Institute of Wheat named after V.M. Remesla using a complex multi-stage hybridization method. The genetic base of the variety includes outstanding winter wheat varieties such as Myronovskaya 808, Ukrayinka 0246, Bezostaya 1, and Myronovskaya 264, as well as wheat-rye translocation IBL/IRS, which significantly enhances plant adaptability. The variety features medium maturity, plant height of 95–110 cm, and 1000-grain weight of 48–50 g.
Trudivnitsia exhibits high winter hardiness and drought resistance, making it suitable for cultivation in the Polissia, Forest-Steppe, and Steppe regions. It demonstrates resistance to several diseases, including powdery mildew, root rots, brown rust, and leaf septoria, as well as tolerance to stress factors, confirmed by an evaluation of 8–9 points. Grain density is 780 g/l, crude protein content ranges from 13.4 to 14.6 %, and crude gluten content reaches 32.0 %.
The yield potential of this variety reaches 9.0–11.0 t/ha, with an average yield from state trials of approximately 10.4 t/ha. The variety is characterized by even sugar utilization in tillering nodes during winter dormancy, contributing to stable plant development. The flour obtained from Trudivnitsia grain has a strength of 240–260 arbitrary units and provides bread volume up to 1200 cm³, making this variety attractive for the bakery industry.
