VICTORIA 11

Victoria 11 wheat is a soft winter wheat developed by Russian breeders at the Stavropol Agricultural Research Institute. This medium-early variety features a medium-height growth and a sturdy stem, ensuring high resistance to lodging. Its ear is awned, medium length and density, with oval, red, medium-sized grains. The vegetative period ranges from 214 to 289 days, allowing cultivation in various climatic conditions, particularly in arid regions.

The variety is distinguished by high drought and hard head smut resistance, making it ideal for growing in the North Caucasus and Lower Volga regions. Thanks to its sturdy stem and short, slightly spreading awns, the wheat does not shed or sprout in the field. Winter hardiness is rated at 4 points, while resistance to lodging and shattering reaches 5 and 4.8 points, respectively. Diseases and pests have practically no effect on yield, further enhancing cultivation reliability.

Victoria 11 boasts excellent baking qualities: crude gluten content in the grain is 36%, and protein is 16.2%, exceeding standard indicators. The mass of 1,000 grains is 38.7 grams, and the bread volume from flour of this variety reaches 850 ml. Average yield in the North Caucasus region is 54.4 c/ha, and in the Lower Volga region, it is 26.5 c/ha, confirming the variety's high productivity under intensive and medium-intensive cultivation technologies.