VT Magnum
WithdrawnTriticum aestivum L. subsp. spelta (L.) Thell. x T. turgidum L. subsp. dicoccon (Schrank) Thell.
Frigyes Varga
Triticum aestivum L. subsp. spelta (L.) Thell. x T. turgidum L. subsp. dicoccon (Schrank) Thell. · Agricultural · bred by Frigyes Varga
also searched as: вт салватио
10 August 2026
The variety is an interspecific hybrid, the development of which took 30 years. The grain is characterized by its large size and high density. The protein content in the flour is 14–18%, and the wet gluten content is 32–45%. A high carotenoid content gives the product a yellowish tint, and protein digestibility reaches 95%.
The processing technology for the variety involves a specific milling process with the removal of the outer layers of the hull, which allows germ and bran particles to be preserved in the flour. The variety contains gluten and is not suitable for consumption by people with gluten intolerance. Agronomic characteristics of the plant, such as height or disease resistance, are not officially detailed.
The right is granted for a limited term: propagation of the variety requires a license from the rights holder.
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Same species
Triticum aestivum L. subsp. spelta (L.) Thell. x T. turgidum L. subsp. dicoccon (Schrank) Thell.
Frigyes Varga
Triticum aestivum L. subsp. spelta (L.) Thell. x T. turgidum L. subsp. dicoccon (Schrank) Thell.
Frigyes Varga
Triticum aestivum L. subsp. spelta (L.) Thell. x T. turgidum L. subsp. dicoccon (Schrank) Thell.
Frigyes Varga
Nearby in the species list VT Dominor, VT Magnum, VT Primus