The variety is an object of breeding work focused on studying genetic potential and baking properties. In scientific publications, it is reviewed within the framework of comparative yield trials under various environmental conditions.
Detailed agrotechnical characteristics of the variety, such as plant height, maturity dates, and lodging indices, are not presented in open sources. The variety appears primarily in highly specialized research materials.
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.
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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