The variety was developed by intraspecific hybridization of the Yunga and Garne varieties followed by selection of uniform lines. The plant reaches a height of 140–150 cm, has a strong stem and good leafiness. The ear is white, pyramidal in shape, long and of medium density, with awns of medium length. The glume is lanceolate, glabrous, with a well-defined keel.
The grain is red, elongated, with a thousand kernel weight of 45–56 g. The variety belongs to the mid-ripening group. The protein content in the grain is 13.7%, and in the green mass — 8.6%. The baking properties of the flour are characterized as satisfactory.
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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.
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