The variety is a spring soft wheat that is actively used in scientific research as an object for evaluating adaptability to unfavorable climatic conditions, in particular to the impact of heat and drought.
In the course of studies on the variety, its baking qualities are analyzed, including the stability of gluten protein characteristics, such as the presence of specific gluten subunits 5+10 and 1.
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.
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data for which we do not publish: their registry licenses have not yet been verified.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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