The variety belongs to food crops intended for the baking industry. It is characterized by high-quality baking properties and often serves as a reference sample when conducting comparative analyses in scientific papers.
Specific agronomic parameters, such as maturity indicators, plant height, or disease resistance, are absent in open publications. The variety is mentioned in the context of trials related to the analysis of the impact of external damage on the rheological properties of flour.
Sources3
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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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