Wheat (Triticum spp.) is a cereal grain, originally from the Levant region of the Near East but now cultivated worldwide. This grain is grown on more land area than any other commercial food. World trade in wheat is greater than for all other crops combined.
Globally, wheat is the leading source of vegetable protein in human food, having a higher protein content than other major cereals, maize or rice. In terms of total production tonnes used for food, it is currently second to rice as the main human food crop and ahead of maize, after allowing for maize's more extensive use in animal feeds.
Early variety; Thick after compaction of classes; It can reach a height up to 64cm; Tolerant of low temperatures; Tolerant of diseases; It contains 12.8% protein;
Medium early variety; Thick after compaction of classes; It can reach a height up to 73cm; Very good resistance to low temperatures; Tolerant of diseases; It contains 13.6% protein;
Medium early variety; Thick after compaction of classes; It can reach a height up to 67cm; tolerant of low temperatures; Tolerant of diseases; It contains 12.9% protein;
Medium early variety; Thick after compaction of classes; It can reach a height up to 75cm; Very good resistance to low temperatures; Very good resistance to diseases; It contains 14.2% protein;