The variety is a winter form of wheat characterized by a dark ear. It possesses high adaptability to various growing conditions, high yield, and a certain resistance to low temperatures.
Flour from this grain is suitable for the production of bakery products and egg pasta. The chemical composition is characterized by high fiber content with a relatively low content of phytochemical components compared to some other varieties.
The variety is valuable for breeding programs as a source of beneficial genes and is also grown by enthusiasts and farmers to preserve historical agricultural heritage.
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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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