The variety belongs to short-stemmed or semi-dwarf wheats. As a representative of modern breeding lines, it demonstrates characteristic features of intensive varieties, including high yield and responsiveness to agrotechnical cultivation methods.
The grain of the variety is used in the baking industry, including as an ingredient in flour blends. In comparative studies evaluating nutraceutical indicators, the physicochemical properties of this variety are often compared with the characteristics of ancient and heirloom wheat varieties.
Sources4
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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.
Variety registered as early as 1
jurisdiction,
data for which we do not publish: their registry licenses have not yet been verified. This section will be available upon verification.
Variety in registries
Regions of admission, rights holders, and status of plant breeders' rights
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