Alexander Demidov from Ukraine: We have created wheat varieties that are better able to withstand late sowing dates

Published 2021년 3월 2일

Tridge summary

The Mironiv Wheat Institute (MIP) of NAAS, Ukraine, under the leadership of Oleksandr Anatoliyovych Demidov, is developing new variations of the Myronivska Wheat brand. The institution has created over 330 varieties of 19 cultures and is currently used on 1.4-1.5 million hectares, or 25% of Ukraine's crop area. The institute is working to increase this area to 2.0-2.5 million hectares by introducing new varieties and improving technology. The institute is also exploring potential in world seed markets and collaborating with China. The institute places a strong emphasis on the quality of grain and its storage, with a focus on creating varieties for functional dietary nutrition. The Berehynia Myronivska winter wheat variety has shown high yield potential, with a record yield of 101 quintals per hectare.
Disclaimer:The above summary was generated by Tridge's proprietary AI model for informational purposes.

Original content

The director of the institution Oleksandr Anatoliyovych Demidov told about the new variations of the Myronivska Wheat brand and what the Mironiv Wheat Institute named after VM Remesla of NAAS (MIP) is working on today. MIP is a legendary institution. How did you manage to hold out for so many years in conditions of fierce competition from foreign grain producers? - Yes, MIP is one of the well-known selection brands, not only in Ukraine but also abroad. For the whole period of activity more than 330 varieties of 19 cultures have been created. At one time, winter wheat varieties covered an area of over 12 million hectares. Suffice it to recall only two varieties of masterpieces created by IIP scientists. Ukrainian wheat variety 0246, which occupied more than 7 million hectares and for many years was an internationally recognized standard for baking quality. And, of course, Myronivska 808, which helped raise yields, expand the geography of winter wheat, and in general made a ...
Source: Agravery

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