Environmental assessment of winter rye varieties for grain yield and flour qualities in Northern Kazakhstan

Our goal, based on scientific research, is to improve the efficiency of winter rye grain production in Northern Kazakhstan and its suitability for processing and baking. This article examines the biological characteristics of winter rye varieties' adaptability to Northern Kazakhstan conditions and proposes a cultivation technology that takes into account the varieties' cold and drought tolerance. The introduction of winter rye into agricultural production is necessary to expand the primary focus of crop diversification in Northern Kazakhstan.

Agricultural production of this crop is aimed at increasing grain yield and technological quality, as well as its ability to withstand abiotic and biotic stresses. Winter rye has promising properties in cold climates: it begins development at minimum temperatures (0-2°C), tolerates severe frosts (down to -40°C), and grain ripening occurs at lower temperatures. Currently, the low efficiency of rye bread production and its high cost are due to the predominance of wheat cultivation in Kazakhstan.

Rye flour is imported from Russia and Belarus, although the region's soil and climate resources are conducive to the production of not only winter wheat but also winter rye, as there are varieties zoned or promising for cultivation in Northern Kazakhstan.

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