A feed, fodder and technical culti-var
Expremely tolerant to poor agri-cultural background and devia-tions in cultivation technologies
A universal cultivar intended for poor and medium agricultural backgrounds
A universal cultivar with high feed indicators
High feed indicators
A universal cultivar, after non-fallow predecessors
High bread-making qualities
High bread-making quality, un-demanding to sowing time
A highly adaptable feed/forage/technical cultivar
A universal cultivar
A feed/forage cultivar
A universal cultiva that can be sown both as winter and as spring crop
A short-stemmed cultivar with high bread-making indicators
A bread/forage/technical cultivar with alternate growth habit
Triticale is the first man-made grain and fodder crop derived from crossing wheat (Triticum) with rye (Secale). Triticale is noticeable for a unique combination of some economic and biological characteristics of its parents - wheat and rye: high grain and green mass yield capacities, enhanced adaptability, immunity to fungal diseases, higher protein and lysine contents in grain and higher contents of essential nutrients in green mass. Triticale is deservedly recognized as the most suitable crop for the biologization of agriculture. production.
The current stage of winter triticale breeding at the Plant Production Institute named after Vya Yuriev of NAAS is mainly associated with interline crosses of hexaploid amphidiploids with different growth habits and qualities, tests of hybrid populations and lines in contrasting agroecological zones, creation of multiline cultivars based on one or several hybrid combinations.
Grain triticale with high frost tolerance and winter hardiness was developed. Winter triticale cultivars with consistently high bread-making scores were created.
In the future, it is planned to create more productive (> 12.0 t/ha) grain cultivars for specific purposes (fodder, bread, confectionery, alcohol, beer, etc.), universal cultivars, alternate triticale cultivars with high frost tolerance and high grain quality: protein content of 14-16%, gluten content of 28-34%, GDI of 65-75, and loaf volume of 550-650 mL.