Agronomic Traits

• Maturity: Early to medium
• Plant Height: Semi-dwarf (typically around 90-100 cm)
• Growth Habit: Erect
• Tillering: Excellent, with a high number of productive tillers

Yield Potential

• Average Yield: High, ranging from 5.5 to 7 tons per hectare under optimal conditions

Disease Resistance

• Rusts: Highly resistant to common rust diseases such as leaf rust (Puccinia triticina), stem rust (Puccinia graminis f. sp. tritici), and stripe rust (Puccinia striiformis)
• Other Diseases: Good resistance to Fusarium head blight, powdery mildew, and Septoria tritici blotch

Grain Quality

• Grain Size: Medium to large
• Grain Color: Amber
• Protein Content: High, suitable for bread-making
• Test Weight: High, indicating good grain filling and density

Adaptation

• Climate: Suitable for temperate to subtropical regions with moderate to high rainfall
• Soil Type: Performs well in well-drained loamy soils but adaptable to a range of soil types
• Sowing Time: Best sown in late autumn to early winter, depending on local climate

Management Practices

• Seed Rate: Recommended seed rate is about 100-125 kg per hectare
• Fertilizer Requirements:
  • Nitrogen (N): 120-160 kg/ha in split applications (e.g., basal, tillering, and booting stages)
  • Phosphorus (P2O5): 60-80 kg/ha
  • Potassium (K2O): 40-60 kg/ha
• Irrigation: Requires timely irrigation, especially during critical growth stages like tillering, booting, and grain filling

Special Features

• Lodging Resistance: Excellent, due to semi-dwarf stature and strong stems
• Shattering Resistance: Resistant to grain shattering, ensuring better harvest efficiency
• Heat Tolerance: Good, suitable for regions with occasional high temperatures during the growing season

Harvesting

• Harvest Time: Typically harvested in late spring to early summer
• Threshability: Easy to thresh, minimizing grain damage

Uses

• Primary Use: Bread making due to high protein content and good dough properties
• Secondary Uses: Can also be used for other baked products and general-purpose flour

Conclusion

GANGA-3 wheat variety is a high-yielding, disease-resistant cultivar that offers excellent grain quality for bread making. Its adaptability to different soil types and climates, combined with outstanding agronomic traits like lodging resistance and tillering capacity, makes it a valuable choice for wheat farmers. Proper management practices and timely inputs will ensure optimal performance and high yields.