The variety is a subject of scientific research, in particular, in the field of studying the genetics of high-molecular-weight glutenin subunits, which determine the baking quality of grain. It is included in international wheat gene catalogues.
In agronomic research, the variety demonstrates productivity under stress loads and low susceptibility to adverse environmental factors. The variety is intended for use in flour milling and baking production.
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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.
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