Wheat YEREEMEYEVNA

Yereemeievna is a medium-early variety of soft winter wheat (Triticum aestivum L. subsp. sphaerococcum) created through intergeneric hybridization between spherical-seeded and soft winter wheat. This variety is distinguished by its high strength and technological capabilities, ensuring the production of high-quality grain suitable for bakery and cereal products. Yereemeievna is characterized by a high protein content in the grain, up to 17.1%, and raw gluten up to 38%, which contributes to improved milling-bakery qualities comparable to "filler" type varieties.

The variety boasts high yields, reaching 98.0–107.0 centners per hectare, and is drought-resistant, making it particularly valuable for cultivation in the North Caucasus region, including Krasnodar Krai, the Republic of Adygea, Stavropol Krai, and the southern zones of Rostov Oblast. The sowing rate is 5 million seeds per hectare, increasing to 6 million for late sowing. Yereemeievna is resistant to a range of diseases, including powdery mildew, brown and yellow rust, and septoria, and moderately resistant to other fungal diseases, ensuring yield stability and grain quality.

Yereemeievna wheat is widely used for producing high-quality flour and cereals, and serves as an improver for weak wheat varieties. Due to its unique properties and adaptation to the climatic conditions of the North Caucasus, this variety is a reliable choice for agricultural producers aiming to obtain products with high technological and nutritional characteristics.