Variety traits
Protein content is a key grain quality indicator determining its grade, market value, and end-use, expressed as a percentage of grain mass.
Mentioned in descriptions 10 797 varieties reference book.
Protein content is a critically important indicator that determines the technological value of grain, which forms high-quality gluten for baking, as well as its nutritional value for feed. This parameter is expressed as a percentage of grain mass and directly affects the crop grade and its market value upon sale.
This indicator depends on the genetic potential of a variety, although the actual result is significantly influenced by agricultural practices and environmental conditions. Key factors in protein accumulation include nitrogen nutrition during the reproductive period, temperature regime, and water balance, with high yields often leading to a decrease in protein concentration due to the dilution effect.
To determine the mass fraction of protein, the Kjeldahl method, which is the arbitration method, the Dumas method, and rapid analysis using IR spectroscopy are employed. In the variety testing system, protein parameters are evaluated in various agro-climatic zones to determine variety stability, with high values for top-grade wheat often reaching 14% and above, whereas values below 11% limit baking properties.
Selection based on the description text, not official resistance ratings: such data is not available in registers. Mention indicates that the trait is discussed in the variety's sources; see the variety's profile for details on what is specifically stated.
Triticum aestivum L. · Bread wheat
LEMAIRE DEFFONTAINES SEMENCES
Trifolium incarnatum L. · Crimson clover
S.A.CARNEAU
Zea mays L. · Maize
LIDEA FRANCE SAS
Avena sativa L. · Oat
Serasem S.A.S.
Triticum aestivum L. · Bread wheat
Florimond Desprez SA (FR)
Helianthus annuus L. · Sunflower
Sebastien Chatre
Glycine max (L.) Merr. · Soybean
First Line Seeds Ltd (CA)
Hordeum vulgare L. · Barley
Sejet Planteforaedling I,S
Zea mays L. · Maize
MONSANTO TECHNOLOGY
Triticum aestivum L. · Bread wheat
Sejet Planteforaedling I,S
Glycine max (L.) Merr. · Soybean
Erik Hahnon
Lolium multiflorum Lam. var. westerwoldicum Wittm. · Westerwolds Ryegrass
Barenbrug Holland BV, 6501 BH Nijmegen
Triticum durum Desf. · Durum wheat
SEMILLAS BATLLE, S.A.
Lolium multiflorum Lam. var. westerwoldicum Wittm. · Westerwolds Ryegrass
Green Genetics BV (NL)
Triticum aestivum L. subsp. spelta (L.) Thell. · Spelt
Schernthaner Johannes Bio-Bauernhof
Lupinus albus L. · White lupin
STAWINSKI| Dr. Stanislaw Stawinski c/o IHAR Radzikow
Pisum sativum L. · Pea
Produkcja i Hodowla Roslin Ogrodniczych Krzeszowice sp. z o.o.
Pisum sativum L. · Pea
Nickerson Seeds Ltd (GB)/Nickerson SA (FR)
Triticum aestivum L. · Bread wheat
Strube Research GmbH&Co KG
Triticum aestivum L. · Bread wheat
Poljoprivredni Institut Osijek, HR
Cannabis sativa L. · Hemp
Uniseeds Inc (CA)
Hordeum vulgare L. · Barley
SECOBRA RECHERCHES S.A.S
Triticum aestivum L. · Bread wheat
LEMAIRE DEFFONTAINES S.A.S.
Glycine max (L.) Merr. · Soybean
Semences Prograin Inc