The variety is a spring form of common wheat. In breeding programs, it is used as a source of valuable quality characteristics, in particular, a specific composition of high-molecular-weight glutenin subunits, which directly affect the baking properties of flour.
The plant is used in genetic research dedicated to stem rust and yellow rust resistance. In scientific literature, the variety is often referred to as a standard or marker in the study of gluten proteins, while full morphological characteristics of the plant are presented in open sources to a limited extent.
Sources8
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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.
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data for which we do not publish: their registry licenses have not yet been verified.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.
Also known as
A single variety may be registered in different countries under different names. All records are consolidated into one profile based on the breeder's code—an internal number that is identical for the variety across all registries.
Yecora F 70primaryES, QM
YECORA F70MX
The primary name shown is the one under which the variety is registered in the largest number of jurisdictions. Search finds the variety by any of its names.
Variety in registries
Regions of admission, rights holders, and status of plant breeders' rights
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This is a directory, not an official registry: data is based on public disclosures and may have changed.
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