Nowadays, there are a lot of varieties of wheat, and this fact can hardly surprise anyone. Wheat is the most abundant cereal on earth. Many new varieties of wheat have been introduced recently.
Varied varieties are divided into winter and spring. In addition, already winter and spring crops are divided into hard and soft varieties of wheat. Hard wheat varieties are higher among spring wheat than among winter wheat.
From soft wheat flour, baking mold and baked bread of very diverse forms and species. And flour from a grain of a hard wheat use for manufacturing of various grades of macaroni and noodles, semolina and other groats.
Varieties of spring wheat
Spring wheat is cold-resistant, its seeds are able to germinate already at +1 degrees Celsius. To ripen it enough temperature of +12 - +13 degrees.
In order for spring wheat to yield an excellent crop, it must be planted on a fertilized and clean from the weeds field. Soil for planting should be well-bored and have a neutral pH medium.
It should not be delayed with sowing: if you delay the sowing of spring wheat for at least a week, its yield may very much decrease.
The best and high-yielding varieties of spring wheat:
- "Saratov-70" (soft);
- "Dobrynya" (soft);
- "Kharkov-46" (firm);
- Melanopus-26 (firm).
Varieties of winter wheat
Wheat is winter, if it is planted in well-fertilized soils, yields huge yields. Winter wheat grows very quickly and absorbs all the moisture in the precipitation, including winter ones. Due to its rapid growth, wheat fights well with weeds, so winter wheat is more highly productive than spring wheat.
For good growth and yield, it is necessary to choose varieties of high-yielding and frost-hardy from a huge variety of existing varieties. Such varieties include:
- "Moscow-39" (soft);
- "Bezenchuk" (soft);
- "Nemchinovskaya-57" (soft).