A winter wheat Frost-
and drought-tolerant
Sufficiently disease-resistant Less
soil-demanding
Distinguished for dense tillering Rich in
protein and gluten Has
good bread-baking quality Baked
bread is tasty and nourishing
Less-input responsive but demonstrates yield stability under
low-input environments. Has a
long stem and produces much feed for animals
Main disadvantages: A
comparatively low-yield - 2.5-3.0 ton/ha
Susceptible to lodging under conditions of high moisture
Spring wheat well adapted to the mountainous environment
Cold-resistant: successfully matures under the conditions of
early frost Less
demanding to environmental conditions Rather
drought-resistant Generally
immune to fungal diseases Grain
protein content is 16-18% Has good
bread-baking quality Its bread
is tasty and nourishing
Over-yields local high-mountain soft wheat varieties
Cultivation area - 1500-2000 m above sea level Yield -
2.5-3.0 ton/ha
A spring two-row barley Has big
hull-less grains Well
adapted to high-mountain conditions Less
demanding to soil
Over-yields other local two-row barley varieties Used for
production of grouts for food Can be
baked Used also
as a forage crop Can be
used for beer production Yield-
2.0-4.0 ton/ha
Well adaptable to the mountain and high-mountain conditions Frost-
and drought-tolerant Rather
productive Baked
bread is distinguished for a specific taste and aroma Rich in
vitamins and aromatic proteins Widely
used as feed Earlier
in Samtskhe-Javakheti, rye used to be planted in mixture with
common wheat to raise yield
A warm-weather crop Water-
logging resistant A
short-season plant and is, therefore, a good interplanted crop Requires
fertile soil Is
cultivated for production of groats Georgians
bake mchadi/bread from millet Grain
content of protein and fat are 12% and fats - 3.5%,
respectively Its grain
the best feed for chickens Green
mass of millet and hay are used as a forage A
high-yield crop Harvest
should not be delayed (why? Susceptible to shattering?) Yield-
2.7-7.0 ton/ha
An ancient food and feed crop Grain
contents of protein - 25%, of fats - 4.5% Is a good
drought-resistant crop, especially resistant to hot winds Sprouts
stand up to -100 C frost Enriches
soil with nitrogen A good
predecessor for wheat, barley, and rye in crop rotation Yield -
2.0 ton/ha Good for
cooking of various dishes
Cereals