The variety belongs to the waxy types of wheat characterized by a specific starch composition. The grain contains less than 1% amylose, which determines the specific technological properties of the raw material used in the food and non-food industries.
The yield indicators of the variety are inferior to traditional non-waxy wheats. Quality parameters of the produce include a low falling number, reduced flour yield, as well as lower sedimentation and gluten index values.
The variety carries the genetic markers Sr57/Lr34/Yr18/Pm38, however, under field conditions, it shows moderate susceptibility to diseases. Waxydie is used in breeding as a model for studying the processes of introducing waxy genes into elite material.
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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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