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Wheat of the 3rd class

Test weight: 760-850
Moisture: max. 14%
Gluten: at least 26% ISO
Protein: 12,5-18,5%
Falling number: 250-300

Wheat of the 4th class

Test weight: 720-750
Moisture: max. 14%
Gluten: at least 23% ISO
Protein: 11,5%
Falling number: 200-310

Wheat of the 5th class

Test weight: 600-720
Moisture: max. 14%
Gluten: at least 19% ISO
Protein: 10,5%
Falling number: 320-350

Corn

Protein: min. 9%
Moisture: max. 14%
Ambrosia: not allowed
Test weight: min. 600
Broken kernels: min. 8%
Heat damaged: max 0.5%
Black dockage: max 3%

Barley

Test weight: 600-700
Moisture: max. 14%
Protein: min. 10.5%
Broken kernels: max. 2%
Foreign matter: max. 2%

Hazelnut

TONDA GIFFONI
TONDA ROMANA
TONDA GENTILE

Peaches and nectarines

SUGARTIME (yellow flash peach)
NORACILA  (yellow flash nectarine)
ROYAL GLORY (yellow flash peach)
BIG TOP (yellow flash nectarine)
MAGIQUE (white flash nectarine)
FERCLUSE (clingstone peach skean yellow flash color nectarine)

Apricot

LILLY COT in 2 dor. buds grafted on MIR.
FERIA COT in 2 dor. buds grafted on MIR.
DELICE COT
ROUGE COT
LADY COT
SWIRED

Cherry

cv. EARLY RED
cv. GIANT RED
cv. FERROVIA
cv. KORDIA
cv. REGINA 
cv. SWEET HEART 

Pomegranate

cv.WONDERFUL
cv.PARFIANCA
cv.ACCO

Table Grapes

CRIMSON grafted on 1103

Pistachio

KERMAN
PETER

Almond

cv.TUONO (named GUARA in Spain)
cv.LAURANNE
cv.MARINADA