The variety is used as a genotype in scientific projects for improving cereal crop breeding. Research involving this variety is focused on the study of genetic diversity, as well as on the analysis of the ratio of gliadins and glutenins that determine baking properties.
Detailed information on morphological traits, maturity group, yield, and disease resistance is absent. The variety is known as breeding material, not as a commercial variety with established agrotechnical indicators.
Sources2
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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.
The directory replicates the primary source. If an entry differs from the official publication, please specify the discrepancy and provide a link if possible. Corrections are added to the moderation queue.
This is a directory, not an official registry: data is based on public disclosures and may have changed.
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