Spring wheat Shirocco

  • Originator: KVS Lohov GmbH Germany. (KWSLochowGmbh)

     

    Telephone +38(067)354-20-52

     

    High yield potential

    High protein content and flour yield

    Baker's class E, which corresponds to the Ukrainian class of strong wheat

    High resistance to Fusarium wilt

    Can be used as a flour improver.

     

    Spring wheat is a valuable insurance crop for reseeding weak winter wheat crops. Spring wheat grain has high baking qualities, it contains more protein than winter wheat. Spring wheat flour is used as an improver in bread baking.

     

    Agronomic characteristics:

    Resistance to:

      - root rot - 8;

      - brown rust - 9;

      - powdery mildew - 9;

      - fusariosis - 9;

      - turtle bug - 9;

      - droughts - 8;

      - shedding - 9;

      - lying down - 9;

     

    Morphological features:

      - Earing 3 is early

      - Achievement 4 medium early

      - The mass of 1000 seeds 9 is very high

      - The number of grains in spike 2 is low

      - The height of the plants is 65 cm

     

    Quality indicators:

      - Grain size 7 is high

      - Grain type 7 is above average

      - Drop number 7 is high

      - The content of crude protein 9 is very high

      - Volume yield of flour 9 is very high

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