Scientists of Tatar Science and Research Institute for Agriculture created a barley variety – Kamashevsky

Recently there has been a lack of moistness almost every year in the republic, which comes amid a long draught period, high day temperatures, the decrease of the atmosphere relative humidity and the low content of moistness in the soil in the important periods of plant development. For barley this is May and June when the crop is forming the reproductive system and increasing the vegetative weight. To produce 1 dt of barley plants need up to 12 mm of moistness.

About 30 varieties of spring barley are sowed in the republic, only 11 varieties out of those 30 ones are in the regional assignment.

The varieties with a short growth season are in demand, they use spring-winter moistness more efficiently, but there are no such varieties in the regional assignment.

The variety meeting all these requirements was created in the laboratory of barley selection at Tatar Science and Research Institute for Agriculture. It was called Kamashevsky. It is a fodder-grain crop, since 2015 it has been undergoing the state testing on 44 seed-trial grounds of the Russian Federation.

The new variety of barley – Kamashevsky – ripens 5-7 days earlier than the Raushan variety, the vegetation period is 69-72 days. The heading phase comes on June 10-15 (the Raushan variety – on June 21-25), which enables to use this variety in forage mixtures with pea and oat Rysak. The variety uses spring moistness efficiently, it is possible to sow it at lower seeding rates. In 2014 this variety exceeded the variety Raushan in terms of the crop yield by 4.4 dt/ha.

The average crop yield for 2008-2014 was 3.75 tons/ha, the maximum crop yield was 5.35 tons/ha in 2009.   

Even in the draught of 2010 the variety Kamashevsky gave 14.7 dt/ha, which was more than the variety Raushan by 3 dt/ha. The variety Kamashevsky has larger grains – 2.8 mm, which is bigger than the standard by 62.8%.

The variety Kamashevsky needs to be sowed early. Every day of delay leads to the loss of 1dt.

The variety is resistant to fungoid diseases, lodging, dust-brand.

The protein content in the grain is 14%.