Cereals, such as wheat, hold significant nutritional and economic value globally, particularly in regions like Kosovo, where wheat cultivation plays a vital role in the production of staple foods. This study examines three predominant wheat cultivars in Kosovo, namely “Pobeda,” “Euclide,” and “Europe,” focusing on agronomic traits and end product quality to ascertain their suitability for cultivation and subsequent product applications. Through a comprehensive evaluation encompassing agronomic, qualitative, and baking parameters, the study aims to provide insights into cultivar-specific characteristics that influence both cultivation practices and end product quality. Key findings reveal notable disparities among cultivars in agronomic parameters, with “Euclide” demonstrating superior flour extraction rates (42.97%) and exemplary performance in baking evaluations. Noteworthy variations in chemical composition, particularly in fat and fiber content, were observed, with “Pobeda” exhibiting the highest values (2.54% fat content and 3.21% fiber). Despite nonsignificant differences in certain agronomic parameters according to ANOVA results, individual cultivar performance underscored unique traits, highlighting the cultivar-specific influence on overall quality. This research fills a crucial gap by providing a nuanced understanding of wheat cultivars in Kosovo, offering valuable insights for farmers and the baking industry to optimize cultivation techniques and enhance end product quality. The findings advocate for the adoption of cultivar-specific approaches in wheat cultivation and processing, ultimately contributing to sustainable agricultural practices and improved product standards. Overall, this study contributes to the advancement of knowledge in wheat agronomy and quality assessment, facilitating informed decision-making for stakeholders involved in wheat production and processing in Kosovo and beyond.
Key words: Keywords: wheat, cultivars, agronomic parameters, quality parameters, baking test
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