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
Unisigma (FR)/Limagrain Europe (FR)
Glycine max (L.) Merr. · Soybean
Kina Goranova, Hristo Goranov
Triticum aestivum L. · Bread wheat
Výzkumné Centrum Selton s.r.o., Selgen A.S.
Hordeum vulgare L. · Barley
G. Mihova, S. Tsvetkov, I. Iliev, T. Petrova, V. Ivanova, S. Doneva, D. Yordanova
Secale cereale L. · Rye
PRZEDSIęBIORSTWO NASIENNE "ROLNAS" SP. Z O.O.
Hordeum vulgare L. · Barley
Hagberg, Arne
Triticum aestivum L. · Bread wheat
SAULESCU NICOLAEITTU GHEORGHEMUSTATEA POMPILIUITTU MARIANA
Triticum aestivum L. · Bread wheat
INIAV - Instituto Nacional de Investigacao Agraria e Veterinaria.
Pisum sativum L. · Pea
Agronomski fakultet Sveučilišta u Zagrebu, Zavod za specijalnu proizvodnju bilja (HR)
Zea mays L. · Maize
PIONEER HI-BRED INTERNATIONAL
Triticum aestivum L. · Bread wheat
DEUTSCHE SAATVEREDELUNG AG
Phleum pratense L. · Timothy grass
Malopolska Hodowla Roslin Spolka z o.o.
Trifolium incarnatum L. · Crimson clover
Agro-Largo Kft., Gyál
Zea mays L. · Maize
PIONEER OVERSEAS CORPORATION
Trigonella foenum-graecum L. · Fenugreek
Pecsi Sandor / Makai Sandor / Kajdi Ferenc
Trifolium pratense L. · Red clover
Poljoprivredni Institut Osijek, HR
Glycine max (L.) Merr. · Soybean
Institut za ratarstvo i povrtarstvo, Novi Sad
Sorghum x drummondii (Steud.) Millsp. & Chase · Sudangrass
PACIFIC SEED CO.
Medicago sativa L. · Alfalfa
Kruppa Jozsef / Szuecs Laszlo / Gazsi Istvanne
Triticum aestivum L. · Bread wheat
LIMAGRAIN NEDERLAND
Triticum aestivum L. · Bread wheat
Institute of field and vegetable crops - Novi Sad (SR)
Glycine max (L.) Merr. · Soybean
Poljoprivredni Institut Osijek, HR
Glycine max (L.) Merr. · Soybean
Istvan Rajcan
Glycine max (L.) Merr. · Soybean
Istvan Raikan