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High yield seeds of winter triticale Shalanda (elite) price negotiable, Dnipropetrovsk region.
Region:all of Ukraine,
Dnipropetrovsk region.
(Dnipro district)
Grain purpose: Sowing material
Quantity: 20 tons
SHALANDA Weight of 1000 seeds 44-45 grams.
ORIGINATOR: Institute of plant breeding named after V.Ya. Yuryeva NAANU
ENTERED INTO THE REGISTRY OF PLANT VARIETIES OF UKRAINE for 2014 for growing ongrain in the forest-steppe and polis zones.
BIOLOGICAL SIGNS:
varietytriticale winter Shalanda is characterized by a strong stem and resistance to lodging (9 points) at a plant height of 130-145 cm(//tractor-service.com)
Medium-ripening variety (vegetation period 280-285 days).
Frost and winter resistance is increased (8-9 points), drought and heat resistance is high (9 points).
Resistance to major diseases in field conditions at the level of 9 points.
Potential grain yield ofwinter triticale Shalanda - 10 t
GRAIN QUALITY:
Shalanda winter triticale variety has high baking and fodder qualities.
Protein content in grain - 11-13.7%, gluten content in flour - 24-28%, VDC index - 85-110 units, flour strength - 80 o.a., dough elasticity - 78 mm, stretchability - 66 mm, volume of bread from 100 g of flour - 350-400 ml, general baker's rating - 6.1 points
ORIGINATOR: Institute of plant breeding named after V.Ya. Yuryeva NAANU
ENTERED INTO THE REGISTRY OF PLANT VARIETIES OF UKRAINE for 2014 for growing ongrain in the forest-steppe and polis zones.
BIOLOGICAL SIGNS:
varietytriticale winter Shalanda is characterized by a strong stem and resistance to lodging (9 points) at a plant height of 130-145 cm(//tractor-service.com)
Medium-ripening variety (vegetation period 280-285 days).
Frost and winter resistance is increased (8-9 points), drought and heat resistance is high (9 points).
Resistance to major diseases in field conditions at the level of 9 points.
Potential grain yield ofwinter triticale Shalanda - 10 t
GRAIN QUALITY:
Shalanda winter triticale variety has high baking and fodder qualities.
Protein content in grain - 11-13.7%, gluten content in flour - 24-28%, VDC index - 85-110 units, flour strength - 80 o.a., dough elasticity - 78 mm, stretchability - 66 mm, volume of bread from 100 g of flour - 350-400 ml, general baker's rating - 6.1 points
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