The variety belongs to winter crops. Its characteristics approach those of common wheat, which is expressed in increased yield and lodging resistance compared to ancient spelt types.
The grain has a red color. The glume has a straight or slightly curved beak shape. The technological properties of the grain and protein content comply with modern standards used in baking.
Sources2
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Countries of admission
3 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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