The variety demonstrates a yield potential in the range of 6.9–8.7 t/ha. Research on ecological plasticity confirms its high stability with an adaptability coefficient of 1.10 and a stability index of 0.05.
The grain of the variety possesses good baking qualities: protein content is 12.4–13.0%, gluten content is 24.5–26.1%. The variety belongs to intensive types and is recommended for cultivation in the conditions of the steppe zone.
Sources6
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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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