Cereal crops, including wheat, corn, barley, and rye, play a fundamental role in global agriculture due to their significant nutritional and economic contributions. These grains are staple foods in many diets and serve as a primary source of sustenance and economic value. In Kosovo, where bread and baked products are central to daily meals, understanding the specific traits and qualities of various wheat varieties is crucial for optimizing agricultural practices and ensuring high-quality end products.

This research focuses on three key wheat cultivars in Kosovo: “Pobeda,” “Euclide,” and “Europe.” By analyzing these cultivars, the study aims to assess their suitability for cultivation and evaluate the quality of the products they produce. The investigation covered a range of agronomic, qualitative, and baking parameters to determine how each cultivar performs under local conditions. Significant differences were noted among the cultivars, with “Euclide” demonstrating the highest flour extraction rate (42.97%) and superior baking performance, positioning it as the most effective choice for producing high-quality bread. Additionally, the chemical analysis revealed variations in fat and fiber content among the cultivars, with “Pobeda” showing the highest levels of both (2.54% fat and 3.21% fiber). Although ANOVA results did not indicate significant differences in some agronomic characteristics, each cultivar exhibited unique features, emphasizing the impact of cultivar-specific traits. Overall, this study provides valuable insights into the characteristics of wheat cultivars in Kosovo. The findings offer practical guidance for farmers and the baking industry, aiming to improve cultivation practices and enhance the quality of wheat-based products.