The variety is a traditional local landrace that was not developed through targeted breeding but adapted to specific climatic conditions during the process of long-term folk selection. It is included in genetic bank databases as an object for biodiversity conservation.
Detailed agronomic data, such as yield indicators, disease resistance, or plant height, are absent from open sources. As an ancient form, the variety may be inferior to modern intensive varieties in terms of lodging resistance and yield potential.
Historically, the variety was used for baking bread. Today, its primary significance lies in its use as genetic material for breeding and for the needs of niche or organic farming.
Sources6
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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.
The directory replicates the primary source. If an entry differs from the official publication, please specify the discrepancy and provide a link if possible. Corrections are added to the moderation queue.
This is a directory, not an official registry: data is based on public disclosures and may have changed.
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