Flour from the grain of this variety possesses good baking qualities. When tested as part of composite mixtures for biscuit production, Marta flour provided high sensory quality indicators.
The variety is used in studies of the genetic diversity and adaptability of Croatian wheat varieties. Research also confirms stable seed germination rates during storage.
In open publications, there are no detailed morphological descriptions of the plant, such as stem height, maturity group, or indicators of resistance to lodging and specific diseases.
Sources4
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Countries of admission
3 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.
A single variety may be registered in different countries under different names. All records are consolidated into one profile based on the breeder's code—an internal number that is identical for the variety across all registries.
Marta.primaryQM
MartaHR, QM, SK
The primary name shown is the one under which the variety is registered in the largest number of jurisdictions. Search finds the variety by any of its names.
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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