Open AccessProductivity Of Various Varieties Of Spring Durum Wheat In The Conditions Of The Central Zone Of Orenburg Region
Author(s) -
K A Kalzhanov,
G F Yartsev,
R K Baikasenov,
T P Aysuvakova,
B B Kartabayeva,
V I Tseiko,
В. М. Косолапов
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/901/1/012052
Subject(s) - spring (device) , gluten , chernozem , agronomy , crop , sowing , productivity , geography , environmental science , biology , soil water , soil science , mechanical engineering , food science , macroeconomics , engineering , economics
Spring wheat is one of the most important food grain crops. Hard spring wheat is used to produce cereals, pasta and vermicelli. The grain of this crop contains a lot of protein (14-16%soft, 15-18% hard) and gluten-28-40%. This crop is grown mainly in the following regions: the Volga region, the Southern Urals, Western and Eastern Siberia. Average yields are obtained here due to lack of moisture, but the grain contains a lot of protein and gluten. When growing it in the Non-Chernozem zone, higher yields are obtained, but the quantity and quality of gluten is usually lower. In those regions (the North Caucasus, the Central Asian Republic) where winter wheat yields higher yields, spring wheat is considered one of the insurance products in case of its re-sowing in case of poor wintering.