The variety is a subject of research on technological grain quality, dough rheology, and adaptation to various growing conditions. In scientific trials, it is used as a standard reference for assessing baking properties.
In research dedicated to Fusarium head blight, the variety is classified as relatively susceptible to this disease. At the same time, the stability of grain quality characteristics under Fusarium infection is noted.
Sources7
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Countries of admission
6 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 2
jurisdictions,
data for which we do not publish: their registry licenses have not yet been verified.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
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This is a directory, not an official registry: data is based on public disclosures and may have changed.
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