The variety belongs to the FAO 300 maturity group and is an open-pollinated population. The grain is white and of the flint type. A characteristic morphological feature is cob fasciation, which forms between 18 and 22 rows of kernels.
The crop is distinguished by high adaptability to local conditions in the Sousa River valley and moderate requirements for water and nitrogen fertilizers. Compared to commercial hybrids, this population has a higher protein content and a lower amylose level.
The primary purpose of the variety is food use, mainly for producing flour used in baking traditional Portuguese bread.
Sources8
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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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