The variety represents a type of hard white dwarf wheat. During trials conducted in the 1990s in Europe, the variety demonstrated signs of early maturity and the ability to adapt to heat stress conditions.
The grain possesses high baking characteristics; in particular, the alveograph flour strength value reached 400 units. The variety underwent research as part of agronomic trials related to evaluating the impact of different tillage systems on yield, where it showed stable results.
Sources4
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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.
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