The variety is a spring form of common wheat. In field experiments, it demonstrated a pronounced ability to adapt to soils with high organic fertilizer content, showing a yield increase of 8 to 34% compared to other genotypes.
The bread-making parameters of the variety, including protein content, gluten content, falling number, and bread volume, demonstrate a dependence on growing conditions. Due to its specific reaction to the agrotechnical background, the variety is often used in scientific research as a model for studying productivity in organic farming systems.
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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.
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