The variety is intended for the baking industry and is valued for its high grain hardness. It frequently serves as an object of scientific research aimed at studying baking properties, flour characteristics, and the composition of proteins, such as glutenins, and is also used in blends for the production of bakery products.
In an agronomic context, the variety is included in genetic research programs and GWAS analyses to evaluate adaptive properties and yield components. The variety is also involved in the study of interactions with pests, including various species of aphids, to assess plant resistance.
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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.
Variety registered as early as 2
jurisdictions,
data for which we do not publish: their registry licenses have not yet been verified. This section will be available upon verification.
Also known as
breeder code EXP ACA 591.2
A single variety may be registered in different countries under different names. All records are consolidated into one profile based on the breeder's code—an internal number that is identical for the variety across all registries.
ACA 320primaryAR, QM, UY
ACA320IT, QM, QZ
The primary name shown is the one under which the variety is registered in the largest number of jurisdictions. Search finds the variety by any of its names.
Variety in registries
Regions of admission, rights holders, and status of plant breeders' rights
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This is a directory, not an official registry: data is based on public disclosures and may have changed.
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