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Triventina

Withdrawn

Triticum L. Wheat · Agricultural · bred by LAGHETTI GAETANO / PERRINO PIETRO / VOLPE NICOLA

also searched as: тривентина

Variety description

10 August 2026

The variety of Italian origin was selected by specialists of the Institute of Germplasm in Bari. In field trials in Italy, the average yield of unhulled grain in spikelets was about 30 c/ha. The plant is better adapted to cool conditions and poor soils than to arid ones.

The grain of the variety is characterized by a high fiber content of up to 14.9% in dry matter. Pasta made from it has a dark amber reddish hue and is not sticky after cooking. The variety is used in the food industry for baking bread and making pasta.

Sources5
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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.

Variety in registries Regions of admission, rights holders, and status of plant breeders' rights

Parties

Breeder
LAGHETTI GAETANO / PERRINO PIETRO / VOLPE NICOLA Developed the variety
Applicant
CONSIGLIO NAZIONALE DELLE RICERCHE 37 Submitted the application to the register
Rights holder
CONSIGLIO NAZIONALE DELLE RICERCHE 37 Holds the rights to the variety

Plant breeders' rights

The right is granted for a limited term: propagation of the variety requires a license from the rights holder.

Italy № 0065NV/1995_0065NV/1995
Active
  1. Application filed 16 June 1995
  2. Registered
  3. Currently active indefinite in the register

Records are sourced from official registry publications. Data sources and legal status

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This is a directory, not an official registry: data is based on public disclosures and may have changed. More about sources

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Nearby in the species list Tiberio+, Tigre, Tito, Tivoli, Tiziana, Traiano, Trebbo, Tremie, Tremie(+), Treoni, Trofeo, Tullio, Turchese, Ulisse, Vaiolet, Valforte, Valgardena, Vallerosa, Valriccardo, Valsalso

Discussion: Triventina

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