The variety is a winter crop. Research confirms the possibility of its cultivation under conditions of both conventional and organic farming.
Grain quality of the variety is characterized by indices of protein, starch, dietary fiber, phenolic compounds content and antioxidant activity. Baking properties, including falling number, demonstrate variability depending on weather conditions and the cultivation system.
The variety is primarily positioned as a fodder crop, however, it is considered as promising raw material for the food industry, in particular, for baking in blends with wheat.
Sources7
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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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