The variety has an awned ear. Frost resistance is rated as slightly sensitive (5.5 points), lodging resistance is approximately 6 points.
The grain is classified as hard. At a protein content of 14%, the baking dough energy (W) is 295–375, and the P/L ratio is in the range of 0.60–1.40. The variety is intended for the baking industry and is also suitable for use in poultry farming.
Sources3
Loading…
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.
The directory replicates the primary source. If an entry differs from the official publication, please specify the discrepancy and provide a link if possible. Corrections are added to the moderation queue.
This is a directory, not an official registry: data is based on public disclosures and may have changed.
More about sources