The variety is intended for baking. In modern scientific papers, it is often used as a control sample when studying baking qualities and dough characteristics, as well as when comparing with new or pigmented wheat varieties.
The variety is valued for its combination of grain quality and agronomic traits. Quantitative data on maturity group, plant height, lodging resistance, and disease resistance are not provided in available sources.
Sources4
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Countries of admission
3 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.
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.
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