The variety is the result of breeding work using the introgression of genetic material from rye (Secale cereale) and Aegilops species, including Ae. ventricosa and Ae. tauschii. The plant belongs to semi-dwarf forms carrying the Rht1Bb dwarfing gene and maintains a stable height under various conditions.
The variety has early heading and maturity dates. It is characterized by high yield, exceeding standard varieties, as well as high test weight and thousand kernel weight. Protein content in the grain exceeds 14.5%. The presence of favorable alleles of genes controlling high-molecular-weight glutenins ensures high quality indicators of dough and finished bread volume.
Sources6
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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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