The variety was developed through selective breeding from ancient Portuguese landraces of the Barbela group. Its creation is aimed at preserving and restoring traditional grain characteristics, as well as adaptation to local growing conditions, in particular on acidic and low-fertility soils.
The plant belongs to semi-early varieties. The primary purpose of the produce lies in its use in the baking industry due to the specific profile of grain storage proteins, which makes the flour suitable for the production of traditional bread and confectionery.
Sources3
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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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