The variety belongs to the spring wheat group and is intended for food use, including baking and flour production. In publications, the variety was often considered as an object for studying the influence of nutritional conditions, in particular nitrogen and sulfur fertilizers, on technological indicators of grain quality, such as protein and gluten content.
Studies also touched upon issues of the variety's sensitivity to the effects of certain herbicides. Detailed morphological characteristics and data on resistance to diseases or lodging are not provided in open sources, as the variety was most actively featured in scientific experiments of the early 2000s.
Sources8
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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.
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