The variety is classified as a modern pure-line wheat. In scientific publications, Orepi is regularly mentioned during genetic and biochemical analyses aimed at studying the loci that determine dough quality and baking properties.
The plant possesses a facultative type of development. Data on the exact stem height, maturity group, as well as official quantitative indicators of yield or resistance to pathogens are absent in open scientific publications.
Sources6
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Countries of admission
2 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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