The variety is a hybrid form characterized by increased biomass, a developed root system, and high growth energy. During cultivation, a "stay green" effect is observed, which ensures long-term preservation of leaf green color and contributes to high-quality protein accumulation in the grain.
The variety's produce possesses high baking qualities and is recommended for processing in the flour-milling industry. An important biological feature is resistance to Fusarium and a low level of mycotoxin accumulation, as well as the ability to maintain worthy protein content indicators even with high yields.
Sources5
Loading…
Countries of admission
4 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data for which we do not publish: their registry licenses have not yet been verified.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
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.
More about sources