The variety is a tall-growing plant, developed during breeding programs in the first half of the 20th century. Historically, it was intended for the baking industry, providing flour for bakery products.
In terms of agronomy, the variety possesses resistance to a number of diseases. Compared to modern short-stemmed intensive varieties, this wheat is characterized by a greater stem height and a lower yield potential.
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.
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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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