The Faur variety is a winter soft wheat for food purposes. Scientific research notes a high potential for grain and flour quality, which determines the excellent baking properties of this variety.
The variety demonstrates stable productivity in various environmental conditions. Experimental trials have confirmed its ability for tolerance under arid conditions; however, the variety shows sensitivity when exposed to high doses of salinity.
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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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