Kevätvehnää

Kevätvehnä, scientifically known as Triticum aestivum subsp. aestivum, refers to spring-sown wheat varieties. Unlike winter wheat, which is planted in the autumn and overwinters in the field, spring wheat is sown in the spring after the ground has thawed. This allows it to grow and mature during the warmer months.

Spring wheat varieties are often characterized by a shorter growing season compared to winter wheat, making them suitable for regions with shorter summers or where winter conditions are too harsh for overwintering crops. They are a significant global crop, cultivated for their grain, which is primarily used for making flour for bread, pasta, and other baked goods. The nutritional profile of spring wheat is similar to other common wheat types, containing carbohydrates, protein, and dietary fiber.

The cultivation of spring wheat is influenced by factors such as soil type, rainfall, and temperature during its growing period. Pests and diseases can affect its yield, and various agricultural practices are employed to manage these challenges. In some areas, spring wheat might be grown as a substitute for winter wheat if winter kill is a significant risk or if crop rotation strategies favor its planting. The milling quality of spring wheat can vary depending on the specific cultivar and growing conditions, impacting its suitability for different end uses.