The variety was created as a result of crossing breeding lines from the international center CIMMYT using the pedigree method. The plant has an intermediate stem height during the ripening period. Heading time under Cyprus climatic conditions occurs in the first half of March.
The grain of the variety is distinguished by high test weight indicators, exceeding EU standards. Baking properties, evaluated using farinograph and alveograph analyses, indicate the formation of dough with strong gluten and good bread baking volume.
Sources4
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Countries of admission
2 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data for which we do not publish: their registry licenses have not yet been verified.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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