Wheat VOEVODA

The 'Voevoda' soft spring wheat variety is a mid-season lutescent type created at the Scientific Research Institute of Agriculture of the South-East. It is characterized by a pyramidal spike of medium density with white, non-hairy awns and red elongated-oval grain with a medium groove. The mass of 1000 grains varies from 26 to 41 grams, while grain nativity is 809 g/l. The bush is semi-upright, the straw is weakly developed, the leaf is green with a weak waxy coating and medium hairiness. The vegetative period lasts 75-88 days, ripening simultaneously with the 'Yugo-Vostochnaya 2' and 'Belyanka' varieties, but threshing occurs slightly later. Voevoda is distinguished by high resistance to a complex of diseases, including leaf and yellow rust, powdery mildew, brown rust, and bunt, as well as resistance to lodging, shedding, and pre-harvest sprouting of grains. The variety has excellent baking qualities, belonging to filler wheat, with crude gluten and protein content exceeding the indicators of the 'Yugo-Vostochnaya 2' variety (34.1% versus 27.2% and 15.4% versus 14.2% respectively). These characteristics ensure high grain quality and make the variety competitive in its cultivation zones. It is recommended for cultivation in the Volgograd and Saratov regions; the Voevoda variety demonstrates stable yield, with an average indicator of 11.8 c/ha in the region, with a productivity potential of up to 5.0 t/ha. Due to the combination of high disease resistance, good adaptation to climatic conditions, and high technological grain qualities, Voevoda is an economically viable choice for agricultural producers, ensuring significant yield growth and product quality.