The VIOLA wheat variety combines a range of key agronomic characteristics in its genome that best meet the requirements of modern agriculture. It demonstrates high and stable yield indicators, especially in southern regions, thanks to its early maturity, which allows it to avoid the negative effects of high temperatures during grain filling. As a result, it forms grain with high thousand-kernel weight and excellent nature, which is an important quality indicator.
One of the distinguishing features of the VIOLA variety is its reference resistance to lodging and high stem and head strength, which makes it one of the most technologically advanced during cultivation. Genetic resistance to barley yellow mosaic virus type 1 (BAYMV-1) provides additional protection to plants in both autumn and spring periods, which contributes to the preservation of crop health and yield stability.
In addition, there is a coarse-ground flour Semola Rimacinata "Viola", made from hard wheat varieties grown in Italy and Canada without the use of GMOs. This flour undergoes re-sifting, making it finer and more uniform. It is ideal for making homemade pasta, hard wheat bread, pizza, focaccia, and ciabatta. High quality and superior flour characteristics ensure excellent culinary results.
