The variety is characterized by high yield with a genetic grain potential of about 12 t/ha. It performs best on medium-fertile soils when using intensive agricultural technologies and is distinguished by high efficiency of nitrogen fertilizer use.
The plant possesses resistance to lodging, low temperatures, as well as to major diseases and pests. The variety belongs to grain quality improvers, corresponding to A2 groups and I quality class, and possesses favorable technological characteristics of flour and dough.
Sources4
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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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