ALABUGA

Wheat of the «Alabuga» variety is a soft spring wheat of medium-early maturity type with a vegetation period from 78 to 90 days, depending on the growing region. This variety is characterized by medium height, an upright bush, and a strong thick stem with powerful nodes, ensuring resistance to lodging. The ear is cylindrical, of medium density, with large red grains and a semi-circular shape. The mass of 1000 grains varies from 32 to 45 grams, indicating the large size and high quality of the grain. The «Alabuga» variety has good milling and baking qualities: raw gluten content reaches 38.9%, protein — 13.7%, and bread volume corresponds to the standard and is about 800 ml. The overall baking rating of the variety is 3 points, confirming its suitability for producing high-quality flour and bakery products. Yield varies depending on growing conditions and region, reaching on average from 14 to 29 c/ha, which exceeds the indicators of standard varieties by 5-10%. The «Alabuga» variety has moderate resistance to hard wheat head smut, but is susceptible to brown rust and root rots, as well as highly susceptible to powdery wheat head smut and powdery mildew. It is recommended for cultivation in various regions, including the Chelyabinsk region, the Urals region, as well as the Aktobe and North Kazakhstan regions. Due to its adaptability and high technological characteristics, the «Alabuga» variety is a promising choice for agricultural production in areas with a moderate climate.