The variety belongs to the category of crops developed using CIMMYT germplasm. It is classified as early-mid maturing and demonstrates good to medium baking quality. Studies note high protein content and specific root system development characteristics, making this genotype a subject of research for breeding for adaptability to environmental stress conditions.
The plant is intended for cultivation in Portugal, with selection carried out taking into account yield potential, resistance to major diseases, and tolerance to high temperatures during the grain-filling period. In technological studies, the variety is often used as a reference sample for comparing rheological characteristics of dough.
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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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