The variety belongs to the purple wheat group. Its grains have a dark red, almost black seed coat color due to a high anthocyanin content, while the endosperm has a yellowish hue. The variety is characterized by moderate productivity and sensitivity to low temperatures.
The plant demonstrates good resistance to Fusarium head blight. Flour from this variety has high water absorption capacity, and the dough is distinguished by good elasticity. The baking qualities of the variety are rated as high, which allows it to be used for creating quality products with a unique taste.
Sources7
Loading…
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.
Variety registered as early as 1
jurisdiction,
data for which we do not publish: their registry licenses have not yet been verified. This section will be available upon verification.
Variety in registries
Regions of admission, rights holders, and status of plant breeders' rights
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.
More about sources