The variety belongs to the winter soft wheat type and is characterized by high adaptability to adverse environmental factors, including arid conditions. The produce is classified as "strong" wheat class I, the flour of which is distinguished by an increased dough development time.
The plant possesses good productivity potential. The variety was often used in scientific studies as a control sample, as well as in tissue culture experiments, where it demonstrated high embryogenic capacity during in vitro plant regeneration.
The grain is intended for food purposes and the baking industry due to its quality characteristics. In modern breeding practice, the variety is gradually being replaced by newer breeding achievements.
Sources8
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Countries of admission
3 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data for which we do not publish: their registry licenses have not yet been verified.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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