Arabella

Arabella — this is a type of soft winter wheat (Triticum aestivum L.), characterized by early maturity and low stature. The plant has a semi-erect bush with short straw and medium length, which ensures excellent resistance to lodging and ear breakage. The ear is pyramid-shaped, medium density, white in color, with short awns and moderately curved teeth. Wax coating on the ear and flag leaf sheath is strongly expressed, contributing to plant protection. The variety exhibits the highest resistance to kernel shattering, significantly improving harvest quality.

Arabella possesses excellent baking qualities, belonging to the A/E quality group. Kernel translucency reaches 60%, flour yield is 75-80%, and protein content in the grain can reach up to 16%. High gluten mass fraction and thousand-grain weight provide outstanding technological characteristics for the baking industry. The variety features good ear uniformity and kernel filling, as well as productive bushiness, contributing to stable and high yields.

Arabella is resistant to various diseases, including head fusarium, brown rust, powdery mildew, and septoria. It is well-adapted to acidic soils and suitable for cultivation on weak soils. Due to its high response to intensive cultivation conditions and the possibility of late autumn sowing, Arabella is a versatile and reliable choice for farmers. Recommended seeding rate at optimal timing is 380-450 germination seeds per square meter (approximately 180-200 kg/ha), ensuring maximum productivity and harvest quality.