Agriculture continues to move forward confidently. Before our eyes, the agrarian industry is reviving, becoming stronger, taking a strong position at the forefront of the Russian economy. The most important achievement of 2017 was a record grain harvest of 130 million tons. This result was achieved not only by increasing the cultivated areas, which increased by 620 thousand hectares in 2017, but also thanks to the record yield, which amounted to 28 kg / ha, which is 80% higher than in 2000. The maximum harvest in the history of new and Soviet Russia, which will ensure our country a strong leadership in the world wheat market. Russian agriculture remains a driver of the country’s economic development. For the second year in a row, we get a record harvest of not only grain, but also sugar beets and sunflowers, the production of soybeans, rapeseed and greenhouse vegetables is growing. In the new season, grain exports will reach 45 million tons, including more than 35 million tons of wheat. Russia is expanding the geography of its presence, having mastered new directions for the supply of agricultural products. At the end of 10 months of 2017, grain exports increased by 22% compared to the same period in 2016 and amounted to 32 million tons. During the same time, the export of Russian wheat exceeded 24 million tons, which is 23% more than a year earlier. … In Russia, over 17 years, the volume of grain production increased 2 times, sugar beet and sunflower - 2-3 times, soybeans and rapeseed - 10, greenhouse vegetables - 1.8, poultry meat - 6, pork - 2. Fish - 2 times. Greenhouse vegetable growing and horticulture are developing intensively. Progress is being made in the development of animal husbandry and aquaculture. The dairy industry is undergoing a significant transformation, and production volumes on farms are growing. These are new growth points for the agro-industrial complex. Thanks to the achievements of domestic scientists, grain production of agricultural crops can be increased due to many factors. One of the factors is foliar dressing with liquid micro- and macro-fertilizers. Therefore, we studied various combinations of liquid micro-, macrofertilizers, as well as the bio-logical product Albit, in order to identify the best option and recommend it for produc-tion.

Spring wheat is one of the most important food grain crops. Hard spring wheat is used to produce cereals, pasta and vermicelli. The grain of this crop contains a lot of protein (14-16%soft, 15-18% hard) and gluten-28-40%. This crop is grown mainly in the following regions: the Volga region, the Southern Urals, Western and Eastern Siberia. Average yields are obtained here due to lack of moisture, but the grain contains a lot of protein and gluten. When growing it in the Non-Chernozem zone, higher yields are obtained, but the quantity and quality of gluten is usually lower. In those regions (the North Caucasus, the Central Asian Republic) where winter wheat yields higher yields, spring wheat is considered one of the insurance products in case of its re-sowing in case of poor wintering.

Wheat is a plastic crop and therefore occupies a huge area, spreading in the north to the cold pole (Verkhoyansk), and in the south - to the border of cultivation of cultivated plants. In some regions of Azerbaijan, it is sown in fields below sea level, and in Peru, it rises in the mountains up to 4000 m. Cultivation of wheat on a huge territory is possible due to the high adaptive properties of the culture, its resistance to frost and drought. Almost half of the bread composition is represented by carbohydrates, in which starch takes the main place (up to 80%). Under the influence of enzymes, it is broken down to simple sugars that the body needs. The total digestibility of bread carbohydrates reaches 90-92%. The protein substances of bread are of the utmost importance, thanks to which a third of a person’s daily requirement is often covered in our diet. Bread is the main source of supply for the body with vitamins B1, B2, PP. It is rich in phosphorus, potassium, magnesium, sulfur.