Tybalt

Wheat variety Tybalt is a low-growing plant with high yield potential, reaching over 60 c/ha. This variety is characterized by medium stem density and medium ripening time, making it optimal for cultivation in various climatic conditions. High thousand-grain weight and medium grain mass per ear ensure excellent grain quality. Seeding rate ranges from 4.5 to 6.5 million seeds per hectare, with recommended seeding density depending on timing and conditions: 400 to 550 germinating seeds per square meter. Tybalt variety exhibits high resistance to major wheat diseases, including powdery mildew, yellow and brown rust, leaf septoria, and fusarium ear blight. Additionally, it shows high resistance to lodging, contributing to grain quality and quantity retention. The variety demonstrates medium drought and cold tolerance, enabling successful cultivation in diverse regions. High falling and sedimentation rate, along with medium-high crude protein content, make Tybalt grain highly sought after in food industry. Tybalt wheat is widely used in flour production, bakery products, and other food items. Thanks to its morpho-biological characteristics and disease resistance, this variety is a reliable choice for farmers aiming to achieve high-quality and stable yields. Optimal sowing time is late March to early April, allowing maximum utilization of the variety's potential in the middle belt region.