The variety is a population obtained through the selection of individual spikes and plants under open-pollination conditions. It is characterized by good growth vigor and high adaptability, including the ability to develop on light sandy soils with early sowing and during summer droughts.
A distinctive feature of the variety is the light color of the grain, which is also noticeable during the growing season by the color of the straw. In baking, the variety allows for bread with a mild taste and a lighter crumb shade compared to traditional rye varieties. The amylase activity level is rated as medium.
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Countries of admission
2 jurisdictions
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.
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