The variety is a traditional heirloom variety valued for its organoleptic properties and potential health benefits. Flour made from it, often produced by stone milling, is used for baking bread and other products.
The plant is tall and possesses high adaptability to local conditions with a lower yield compared to modern intensive varieties. Based on technological indicators, the flour is classified as weak, characterized by a low W value for flour strength.
Scientific data indicate an increased content of antioxidants in the grain, particularly phenolic compounds. Studies also note that bread made from this variety may have a more favorable effect on lipid profile and blood glucose levels compared to modern wheat.
Sources5
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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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