“Pioneering Purple: Russian Scientists Unveil New Wheat Variety with Violet Grains”
Russian scientists from the Timiryazev Academy have pioneered a groundbreaking development: a new strain of wheat boasting purple grains, as announced by the Academy’s press service. This innovative variety of soft spring wheat not only exhibits a striking violet hue but also demonstrates exceptional agricultural traits. With a shorter maturation period and heightened drought resistance, this wheat variant promises high yields and resilience in adverse conditions, making it a valuable asset for farmers.
Reportedly, this new strain yields up to 45 centners per hectare and offers numerous advantages including a compact stature to resist lodging, a shorter growing season, and a notable increase in protein content compared to its counterparts, boasting a 3-4% advantage.
Furthermore, the flour derived from these purple grains showcases a distinct gray hue, indicative of its potent antioxidant properties. Bread made from this wheat variety is described as superb—soft, porous, and adorned with a golden crust, catering to both culinary delight and nutritional value.
In a tribute to his significant contributions, the new variety has been christened “In Memory of Konovalov,” in honor of the late Professor Yuri Konovalov. Professor Konovalov, who led the department of genetics, breeding, and seed production of field crops at the Academy for over 25 years, was a pioneer in the field, laying the groundwork for the development of plant varieties with purple grains as far back as the 1980s.
