The variety belongs to the spring wheat type and is considered a crop capable of developing when sown in both spring and autumn. In baking tests, flour from this variety's grain demonstrated a smaller loaf volume compared to other tested samples.
The variety is used in scientific studies to examine physical grain properties, such as hardness and vitreousness, as well as responses to various agrotechnical factors. Detailed morphological descriptions and disease resistance indices are absent in open publications.
Sources5
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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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