Kamelot

Camelot pea is a high-yielding, mid-season variety developed by hybridization and individual selection. The plant is low-growing, without anthocyanin pigmentation, has a medium-length stem and moderate number of nodes. Leaves are moderately green, without secondary leaflets, with well-developed medium-sized stipules covered with waxy coating and speckling. Flowering is late, with up to two flowers per node. Pods are long, narrow, slightly curved, green, containing 5 to 7 seeds weighing 230–260 grams per 1000 seeds. The variety is resistant to shattering and lodging, suitable for direct combine harvesting. Camelot is recommended for cultivation in the Polissia, Forest-Steppe, and Steppe zones using conventional agronomic practices. The seeding rate is 1.2–1.4 million germinating seeds per hectare. The variety exhibits good taste qualities and high cooking quality, with protein content in the grain ranging from 22.7–24.2%. Camelot shows resistance to pea leaf beetle, as well as low susceptibility to ascochitosis and root rot. Harvesting is recommended at grain moisture level of 17–18%. Average yield over test years was 40.1–41.7 c/ha, maximum — 63.0 c/ha.