The variety is a winter form of wheat intended for commercial food production of bread-making products. The variety is known for its flour quality characteristics and rheological properties of the grain.
During research, the variety demonstrated resistance to certain types of diseases, in particular to stripe (yellow) rust. The plant is also used as an object for scientific biotechnological research, including microspore culture.
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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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