The variety is the result of crossing Quartz and Hereford. The plant is short-stemmed, reaching a height of 78–84 cm. The stem has high lodging resistance, although the use of growth regulators is recommended on highly fertile soils.
The variety has a good disease resistance profile, in particular to eyespot and Septoria, with relative resistance to powdery mildew and brown rust. Weak resistance to yellow rust is noted.
The grain has high baking indicators, a stable protein level, and good test weight. The flour demonstrates excellent dough rheological properties, which makes the variety in demand for the production of a wide range of bakery products.
Sources6
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Countries of admission
2 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data for which we do not publish: their registry licenses have not yet been verified.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
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