VIUGA

Viuga is a variety of soft winter wheat (Triticum aestivum L.), characterized by an intermediate-early maturity period and semi-dwarf growth type. It possesses high winter hardiness and resistance to lodging, making it a reliable choice for cultivation in regions with severe climatic conditions, such as the Middle Volga region and Samara Oblast. The variety's vegetative period ranges from 289 to 325 days, and the mass of 1000 grains varies within 36-44 grams. The variety is characterized by high drought resistance, allowing for stable yields even with moisture deficits.

The Viuga variety demonstrates high productivity and resistance to major wheat diseases, including brown rust, powdery mildew, glume blotch, and loose smut. Average yield over research years reached 5.64 tons per hectare, significantly exceeding the indicators of other varieties. Furthermore, the grain of the variety is distinguished by high quality: protein content reaches 13.5-15.3%, gluten content is 28.3-32.5%, ensuring high baking value. Valorimetric grain assessment is 77 units, bread volume is 835 ml, and overall bread assessment is 4.6 points, confirming its strong technological properties.

To achieve maximum productivity, the Viuga variety is recommended for cultivation using intensive agro-technical technologies. Its resistance to diseases and adverse weather conditions, as well as high grain quality, make this variety attractive to agricultural producers oriented towards obtaining high and stable yields with excellent baking characteristics.