The variety belongs to the waxy barley group, characterized by the fact that the starch in the grain composition consists mainly of amylopectin. During technological tests, samples of the variety demonstrated the lowest friability indices during malting compared to other tested lines.
Data on maturity group, plant height, resistance to lodging, and diseases are absent in available scientific literature. The variety is known primarily as an object of laboratory study of the physicochemical properties of grain.
Sources2
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Countries of admission
1 jurisdiction
Green indicates countries where the variety is listed in the national catalogue and its seeds are authorized for sale. Expired registrations are marked separately: the variety was previously admitted, but sale is no longer permitted.
Variety registered as early as 1
jurisdiction,
data for which we do not publish: their registry licenses have not yet been verified. This section will be available upon verification.
Variety in registries
Regions of admission, rights holders, and status of plant breeders' rights
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