The spring wheat variety was developed by crossing spring and winter forms to achieve adaptability to the conditions of the Forest-Steppe. The plant is characterized by high yield and the ability to withstand adverse weather conditions.
The grain corresponds to the first quality class and is used in the baking industry for the production of bread, as well as in the production of pasta and semolina. The variety shows resistance to major fungal diseases, in particular, to brown leaf rust.
Sources8
Loading…
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.
More about sources