The Arzua variety was obtained through the selection of an elite line from local wheat populations collected in Galicia between 2002 and 2014. The agromorphological characteristics of the variety are recognized as stable, despite the presence of genetic variability.
The produce is characterized by a high protein content and good extensibility. Flour from this variety falls into the weak or medium-strength category, which requires it to be blended with more elastic varieties for baking bread with a characteristic intense aroma and dark crumb.
Sources3
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Countries of admission
2 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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