The variety is a subject of genetic research and is registered in European databases under the number FRA 1285. It is widely used in scientific work for analyzing the allelic diversity of glutenins and gliadins, which determine the baking quality of the grain.
In scientific publications, the variety is mentioned in the context of assessing resistance to leaf rust (brown rust). Detailed agronomic characteristics, such as maturity group, plant height, or potential yield, are not presented in open sources.
Sources5
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Countries of admission
1 jurisdiction
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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This is a directory, not an official registry: data is based on public disclosures and may have changed.
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