The variety is intended for commercial production of food-grade grain and is adapted to a continental climate. Research shows that during periods of high humidity at flowering, the variety may exhibit susceptibility to Fusarium.
It is characterized by high thousand kernel weight values. The variety is a subject of scientific research on the influence of environmental conditions on baking parameters, including protein content and physical properties of the dough.
Sources6
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Countries of admission
4 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data for which we do not publish: their registry licenses have not yet been verified.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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