The variety is a classic "pure" spelt that has not been subjected to crossing with modern wheat. The plant is characterized by a long stem, which leads to an increased susceptibility to lodging. Compared to modern breeding achievements, the variety has higher sensitivity to common cereal diseases.
The agronomic practice for the variety is oriented toward organic and extensive farming. Under intensive cultivation, it is recommended to limit nitrogen fertilizer application and use growth regulators. The grain is distinguished by its large size and high protein and gluten content.
Flour from this variety possesses softness and elasticity, making it sought after in artisanal baking. The product is used for the production of bakery items, pasta, and the preparation of whole-grain dishes.
Sources7
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Countries of admission
4 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.
Variety registered as early as 3
jurisdictions,
data for which we do not publish: their registry licenses have not yet been verified. This section will be available upon verification.
Variety in registries
Regions of admission, rights holders, and status of plant breeders' rights
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