Corn (Zea mays L.) is popular not only among agricultural producers, but also among consumers because of its benefits for a healthy lifestyle. The main task of corn producers is to obtain high yields of high-quality corn, including in regions with adverse weather conditions. In this regard, it is important to use scientifically sound irrigation systems (in relation to the specifics of each specific region and enterprise) in combination with the application of mineral fertilizers. The article presents the results of studies of the impact of various irrigation technologies, including the use of mineral fertilizers, on the yield of corn RNIISK 1. An economic assessment of the results of scientific research is given. Keywords: CORN, ELEMENT, TECHNOLOGY, SEED PRODUCTION, HYBRID, LINE, IRRIGATION, FERTILIZER, ECONOMIC EFFICIENCY

The article discusses the results of selection and testing of RSC Aurora corn. A brief description is given, the main economically valuable indicators, the yield of grain and green mass, biochemical evaluation of grain and green mass. The system of seed production and modern technology of cultivation are briefly described. The results of cultivation at different plant density are given. Keywords: CORN, PRODUCTIVITY, GRAIN, GREEN MASS, DENSITY, DESCRIPTION

In the arid conditions of the Russian Federation, an additional source of replenishing protein and improving the quality of the food base can be: grasspea, lentil, chickpea. The article presents the results of the assessment of the nutritional qualities of varieties of grasspeas and lentils of the selection of the Federal State Budgetary Scientific Institution RosNIISK "Rossorgo". The organoleptic characteristics of cereals and flour from grasspea and lentil seeds were revealed. Indicators of technological properties of cereals (cooking time, digestibility and water absorption coefficients) have been obtained. It has been determined that the least amount of time is spent on boiling lentil groats (39-76 min.). For the full-fledged cooking of grasspeas and chickpeas, it took more time (71-125 minutes and 88-150 minutes, respectively). The values of the coefficient of digestibility indicate that cereals with a large coefficient of digestibility, in comparison, give more end products. The study showed that most varieties of grasspeas, lentils and chickpeas can be directly used for food purposes. Keywords: GRASSPEA, LENTILS, CHICKPEAS, GROATS, BOILABILITY, COEFFICIENT