The variety belongs to the TOP class, with a protein content of about 13.1%. The grain has a low viscosity of 2.2 ml/g, which determines its primary use in the baking industry.
During testing, the variety showed a yield of about 67 dt/ha, which is estimated to be below average compared to similar varieties. Data on detailed morphological traits and resistance to specific pathogens are presented fragmentarily in open publications.
Sources4
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Countries of admission
2 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data for which we do not publish: their registry licenses have not yet been verified.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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