Russia - Holy Grail of Wheat

Commodity Marketing


Russia - Holy Grail of Wheat

Klause's Avatar Feb 4, 2018 | 20:40 1 ly_for_col_44767.html

Breeders say that in the next few years Russia could begin producing a new ecologically clean type of wheat with a high concentration of mineral elements for the world market.
Scientists at the Nemchinovka Scientific Research Institute of Agriculture in Moscow, a well known scientific breeding center, have produced special kinds of winter wheat that are supposedly superior to existing analogues in terms of its healthy contents. They can grow in less fertile regions with cool climates and yet provide higher yields than those grown in more favorable conditions. The protein content in the new varieties is two times higher than most that exist on the world market.

Special genes
Breeders at Nemchinovka believe that new varieties of wheat will be able to solve a major agricultural problem: the quality of grain globally is on the decline.
“Currently in the developed world the average yield of winter wheat is 90-100 hundredweights (a hundredweight equals approximately 45 kilograms) per hectare,” Bagrat Sandukhadze, a well-known breeder, and the head of the Laboratory of Winter Wheat Breeding at Nemchinovka, told RBTH.
“What’s more its protein content is only 8-9 percent, which doesn’t make for good bread.” According to him, Nemchinovka varieties can produce 100-120 hundredweights per hectare with a protein content of 17 percent and a gluten content of 30 percent or more.

Sandukhadze along with his colleagues has created 15 new varieties of winter wheat to grow in the “Nechernozemye” zone - a vast territory of the European part of Russia from the Arctic Ocean to the forest-steppe zone in the south from the Baltic Sea to western Siberia. Fourteen types have already obtained patents and copyright certificates. "The brilliant breeder Professor Sandukhadze can essentially provide quality wheat to feed the entire non-Black Earth region of Russia," says Valery Charushin, executive director of the Demidov Scientific Foundation and Chairman of the Ural Branch of the Russian Academy of Sciences.
According to Margarita Shipitsyna, a member of the coordinating council of the Russian Guild of Bakers and Confectioners and director of research at Russian Recipe, genetically modified varieties today occupy about 70 percent of the world's fields. Experts believe that due to the high yield, new varieties will be a worthy "response to GMOs."
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