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Wheat
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High-yielding durum wheat variety with premium gluten content and superior resistance to common pathogens.
Description
Technical Analysis of Durum Wheat "Velychava"
Developed by the Plant Breeding and Genetics Institute, "Velychava" is a durum wheat (Triticum durum) variety designed to optimize output in intensive farming systems. The core technical advantage lies in balancing rapid development with high grain quality standards required for processing.
Structural Morphology and Adaptability
The plant height of 80–90 cm serves as a design parameter for mechanical stability. With a low center of gravity, the variety shows excellent lodging resistance, allowing for optimal nitrogen management to maximize protein synthesis. The vegetation period of 80–90 days is a strategic feature, allowing the crop to complete the filling stage before extreme mid-summer heat stress occurs.
Sanitary Profile and Yield Potential
The variety possesses built-in genetic resilience against major biological threats:
- Fungal diseases: strong resistance to common bunt and leaf rust, significantly reducing the reliance on aggressive fungicide programs.
- Pest resistance: innate protection against the Frit fly during the early establishment phase.
With a gluten content exceeding 30% and a yield potential of 4–5 tonnes per hectare, "Velychava" provides a high-quality product suitable for demanding industrial applications. The integration of high stress-tolerance and yield stability makes it a reliable asset for commercial grain production.
Crop & resistance
Disease resistance
Pest resistance
Specifications hover over for a hint about the specification
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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 | 80-90 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 | 4-5 tons |
| Catalog | Catalog → Wheat |
| Originator | PBGI-NCSCI |
| Country | Ukraine |
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