ANVERGUR
Wheat
RAGTUser rating
0 votesAbout product
A high-yielding winter wheat variety with excellent gluten content and strong resistance to key diseases.
Description
French Breeding Excellence for High Yields
The winter soft wheat variety Anvergue, developed by the French breeder RAGT, is a reliable solution for farmers seeking to balance intensive yield potential with strong disease resistance. This variety has established a solid reputation on the European market as a balanced choice for those prioritizing consistent grain quality and reliable agronomic performance.
Agronomic Profile and Resilience
The genetics behind Anvergue are a result of long-term breeding programs conducted by RAGT 2N. The core advantage of this variety is its robust health profile. Farmers benefit from its high tolerance to major pathogens, including wheat leaf rust and fusarium head blight, as well as resistance to powdery mildew. This genetic background significantly simplifies crop management and fungicide application strategies.
- Type: Winter soft wheat.
- Yield potential: 8–9 tons/hectare under optimal conditions.
- Grain quality: Gluten content ranges from 25% to 30%.
- Agronomic features: Good lodging resistance allows the crop to maintain stability under intensive farming conditions and high nitrogen input.
Choosing Anvergue is a strategic decision for regions prone to fungal outbreaks. Thanks to its genetically ingrained vigor, the variety mitigates crop loss risks during stressful growing seasons. High gluten levels make the final product attractive for processors, while stable yield figures provide a predictable economic outcome for modern agricultural enterprises.
Crop & resistance
Disease resistance
Specifications hover over for a hint about the specification
| Type of Development | |
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Wheat Type
Wheat Type
Biologically hard wheat differs from soft wheat in its greater demand for soil fertility and agronomic conditions (especially regarding field cleanliness from weeds), lower drought resistance and plasticity, relatively weaker root development, especially nodal roots, and lower ti... |
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Grain: gluten content
Grain: gluten content
Raw gluten of grain is a hydrated protein and consists of water-insoluble protein fractions, as well as a small amount of starch, fats, and other substances firmly bound by proteins. Since gluten is primarily composed of proteins, its yield and quality depend on the quantity and... |
25-30% |
| Resistance to lodging | |
| Potential Yield | 8-9 tons |
| Catalog | Catalog → Wheat |
| Manufacturer | RAGT |
| Originator | RAGT |
| Originator | Societe Ragt 2N S.A.S |
| Originator | Ragt 2N S.A.S. |
| Originator | Sebastian Chatre |
| Patent holder | RAGT 2n |
| Country | France |
Store offers
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