The variety is characterized by high yield, reaching more than 7200 kg/ha under intensive cultivation. The grain has a protein content at the level of 12–13% and high gluten quality with a gluten index from 76 to 100%. Baking properties are characterized by an average bread volume of 520 cm³.
The plant demonstrates good responsiveness to fertilizer application and resistance to drought during the grain filling period. In field trials, the variety showed resistance to pathogen infection; in particular, a low frequency of Alternaria sp. infection was noted compared to a number of other varieties.
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.
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