Katrusia Odeska
Wheat
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A reliable winter wheat variety featuring high gluten content and excellent disease resistance.
Description
Stability and quality: The SGI breeding excellence
«Katrusia Odeska» is a hallmark variety of soft winter wheat, developed by the Plant Breeding and Genetics Institute (National Center for Seed Science and Cultivar Research). This variety serves as a robust solution for farmers requiring a precise balance between high yield potential and reliable field resilience.
Agronomic potential and features
The variety shows excellent adaptability to intensive cultivation technologies, consistently delivering yields in the range of 7-8 tons per hectare. With a vegetative period of 280-290 days, it is optimized to form high-quality grain with superior physical properties.
- Biosecurity: High genetic resistance to key pathogens such as leaf rust, fusarium head blight, and powdery mildew. This allows for significant optimization of fungicide management costs.
- Quality traits: The grain consistently contains over 30% gluten, meeting the requirements for premium milling grades.
- Structural integrity: A semi-dwarf stature (80-90 cm) ensures excellent lodging resistance, which is critical during the ripening phase of a heavy ear.
The reputation of «Katrusia Odeska» is built on predictable results under diverse field conditions. It is a preferred instrument for modern farms focused on producing 'strong' wheat while minimizing the risks of crop failure due to common fungal infections.
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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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| Growing Season | 280-290 days |
| Plant; height | 80-90 cm |
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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... |
more than 30% |
| Resistance to lodging | |
| Potential Yield | 7-8 tons |
| Catalog | Catalog → Wheat |
| Originator | PBGI-NCSCI |
| Country | Ukraine |
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