The hybrid belongs to the FAO 500 maturity group and was created using classical breeding methods without the use of genetic modifications. It is adapted to various agro-ecological conditions and is intended for grain production, including subsequent drying and processing, for example, in dry milling.
In scientific publications, the hybrid is used as an object for comparing quality characteristics, including the study of grain chemical composition and response to growing conditions. The variety is also mentioned in the context of studies on the root system and interaction with fungal organisms.
Sources3
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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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