Sharbati wheat, often celebrated as the ‘Golden Grain,’ is renowned for its premium quality, distinct taste, and versatile properties. It holds a prominent place in both Indian households and commercial kitchens. Below, we delve into the insights shared by ICAR-IARI and NABARD to offer a holistic understanding of this exceptional wheat variety.
The HI 1655 variety is a flagship of Sharbati wheat, recognized for its superior quality, high productivity, and broad range of culinary uses. Below are its key features:
Quality Parameters
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Hardness Index: With a high hardness index of 89.2, the grains are robust, making them ideal for flour production.
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Hectoliter Weight: At 80.4 kg/hl, the wheat showcases excellent bulk density, enhancing milling and storage efficiency.
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Chapati Quality: Scoring 8.4, the chapatis made from HI 1655 wheat are soft, flavorful, and well-received by consumers.
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Biscuit Spread Factor: With a factor of 7.0, it is perfect for baked goods like biscuits, ensuring desirable spreadability and texture.
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Sedimentation Value: A sedimentation value of 42.6 ml indicates strong gluten content, making it ideal for a variety of baked goods.
Agricultural Performance
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Average Grain Yield: The variety yields an average of 38.8 quintals per hectare under normal conditions.
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Potential Grain Yield: Under optimal conditions, the yield can reach up to 59.8 quintals per hectare, demonstrating its high productivity potential.
The combination of excellent quality and high yield makes HI 1655 Sharbati wheat a preferred choice for farmers and consumers alike.
Beyond its agronomic attributes, Sharbati wheat holds deep cultural and regional importance, particularly in Madhya Pradesh.
1. The Produce
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Superior Taste: Sharbati wheat is distinctively sweeter than other varieties due to a higher content of simple sugars such as sucrose and glucose.
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Fineness of Flour: Known for producing some of the finest flour in India, Sharbati wheat is highly sought after for premium culinary dishes, especially in Indian kitchens.
2. Madhya Pradesh: The Heartland of Sharbati Wheat
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Geographical Focus: Madhya Pradesh, especially the Sehore district, is the largest producer of Sharbati wheat in India. The region’s fertile soil and favorable climate conditions are key to the wheat’s exceptional quality.
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Crop Cycle: As a Rabi crop, Sharbati wheat is sown between October and December and harvested from February to May, ensuring a steady supply of top-quality grain.
3. Recognition and GI Tag
In 2023, Sharbati wheat was awarded the prestigious Geographical Indication (GI) tag, securing its place as a premium regional product. The GI tag ensures that only authentic Sharbati wheat can be marketed under this name, enhancing its appeal both domestically and internationally.
Sharbati wheat stands out not only for its premium quality and high yields but also for its cultural and regional significance. From the scientific advancements behind the HI 1655 variety to the rich agricultural traditions of Madhya Pradesh, this wheat variety is a symbol of excellence. Its sweetness, versatility, and economic importance continue to make it a prized asset for Indian farmers and consumers, further solidified by its GI recognition.
