ALTAYSKAYA STEPNAIA

ALTAYSKAYA STEPNAIA — a soft spring wheat (Triticum aestivum L.) variety developed for cultivation in the Altai Krai, specifically in the Kulundinskaya steppe. This medium-maturing and medium-late variety is characterized by a vegetative period ranging from 78 to 96 days and belongs to the lutescens type. The plants are low-growing, with good resistance to lodging and drought, making it adapted to the conditions of the Western Siberia region. The mass of 1000 grains varies from 35 to 41 grams, indicating high grain quality.

The yield of the ALTAYSKAYA STEPNAIA variety in the Western Siberia region reaches an average of 20.4–24.2 centners per hectare, exceeding the regional average. The baking qualities of the variety are high: protein content is about 11%, gluten is 26%, and loaf volume reaches 950 ml, ensuring the production of high-quality flour and bakery products. The variety has medium resistance to diseases, but is susceptible to hard head smut, brown rust, septoria, root rots, and powdery mildew, which requires the implementation of preventive agronomic measures.

ALTAYSKAYA STEPNAIA is recommended for cultivation in the steppe zones of Altai Krai, where it demonstrates stable productivity and adaptability. Thanks to its characteristics, the variety is suitable for obtaining high-quality grain with good baking properties, making it in demand among agricultural producers in the region.