Impact of Spring Wheat Varieties and Legume Species Intercropping on Organic Wheat Production

Intercropping, the cultivation of two or more crops in the same field, is known to have numerous environmental and economic benefits. The success of such systems depends on geographical location, climatic conditions, and the choice of crop varieties, especially in organic systems. This study aimed to assess the effect of the sowing method, wheat variety, legume species on wheat grain yield and quality, and macro-elements of soil and plants. A three-year field experiment in intercropping spring wheat and legume species was performed at an organic-certified field of Czech Agrifood Research Center, Prague. Three spring wheat varieties (Alicia, Hystrix, and Toccata), two legume species (pea and faba bean), and two sowing methods (mixed and row-by-row) were used. Although the intercropping of wheat variety and legume species did not improve wheat yield, wheat grain quality and soil and plant nutrition content were enhanced in wheat and legume mixtures compared to monoculture wheat. Notably, the mixed cropping method resulted in significantly higher yields than the row-by-row method. Furthermore, the baking quality of wheat grains from intercropping systems was superior to that of monoculture wheat. The results highlight the potential of tailored intercropping systems to optimize agricultural efficiency and sustainability, especially in the face of changes in climate change.