The variety belongs to the medium-late maturity group (FAO 500) and is characterized by semi-smooth black kernels of the flint type. It originates from the Pontevedra region, Spain, and is preserved as an object of biodiversity.
The plant is used as a raw material for baking, in particular for traditional corn bread. In current scientific projects, the variety is involved in experiments on grain biofortification using calcium and zinc nanoparticles.
Sources3
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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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