The variety featured actively in British agronomic trials in the mid-1990s and was used in breeding work to develop other wheat varieties, such as the Brompton variety.
During the testing period, the variety was considered by the milling industry as potential raw material for baking, although its actual performance remained a subject of discussion. Susceptibility to low temperatures during the growing season was noted, which led to sterility issues.
Precise data on maturity group, plant height, and lodging resistance are absent in open publications. The variety is mentioned to a limited extent in studies of wheat physiological characteristics.
Sources4
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Variety in registries
Regions of admission, rights holders, and status of plant breeders' rights
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