The hybrid belongs to the waxy hybrid category and is primarily used in dry milling supply chains. The product is used for the production of pasta and snacks, where its specific physicochemical properties are necessary for extrusion processes.
A distinctive quality of the grain is the reduced amylose content, which is 20 g/kg compared to 180 g/kg in standard hybrids. The use of this maize in technological processes is the subject of specialized scientific research on the physicochemical properties of the final food products.
Sources4
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Countries of admission
3 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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