| MORPHOLOGY | 4.1.2-Plant height | Height of plant at matutity, measured in cm ground to the top of spike, excluding awns | 122 | | | |
| MORPHOLOGY | 4.2.2-Spike density | A visual measure of the density of a spike measured on a scale (see figure 1) | 3 - Lax | | | |
| MORPHOLOGY | 4.2.3-Awnedness | Presence or absence of awns and is height | 0 - Awnedness | | | |
| MORPHOLOGY | 4.2.4-Glume colour | Colour of the glume (observed on the outer glume) | 2 - Red to brown | | | |
| MORPHOLOGY | 4.2.5-Glume hairiness | Hairiness of the glume (observed on the outer side of sterile glume) | 0 - Absent | | | |
| MORPHOLOGY | 4.2.6-Number of spikelets per spike | The average number of spikelets per spike from five typical spikes selected from o growing accession | 20 | | | |
| MORPHOLOGY | 4.2.7-Number of seeds per spikelet | The average number of seeds from spikelet - obtained from the central portion of the spike - using the five typical coded in 4.2.6 | 3 | | | |
| MORPHOLOGY | 4.3.2-Seed size | Size of the seed (See figure 2) | 5 - Intermediate | | | |
| MORPHOLOGY | 4.3.4-1000-kernel weight (g) | With the use of grain counter and scale. Converted from weighing a lot of 250 kernels or more. Even though this trait is environment dependent, most growouts will occur in favorable environments. | 35.9 | | | |
| PHENOLOGY | 4.1.1-Growth class | Seasonality | 3 - Spring | | | |
| PHENOLOGY | 4.2.1-Days to flower | Counted as days from sowing to 50% of plants in flower. However, when planting in dry soils in dryland areas it is counted from the first day of rainfall or irrigation which is sufficient for germination. | 131 | | | |
| PHENOLOGY | 6.1.1-Growth habit of young plants | Should be assessed visually from the attitude of the leaves and tillers. The angle formed by the outer leaves and the tillers with an imaginary axis should be used. Visual scoring of the angle formed by the leaves with an imaginary axis | 3 - Upright | | | |
| PHENOLOGY | 6.1.2-Tillering capacity | Number of tillers per plant at low densities (subjective assessment) | 3 - Low | | | |
| QUALITY | 6.3.3-Protein content (%) | Measured as percentage of dry weight (seed moisture equal to or less than 12%). Indicate the conversion factor used as either N x 6.25 or N x 5.6 | 9.9 | | | |
| QUALITY | 6.3.5-Quality in food processing | Performance in tests for making the products listed below (Bread, Biscuits or Pasta) | 7 - Poor | | | |
| QUALITY | 6.3.7-Test SDS (Sodium Dodecyl Sulfate) % | Parameter to screen for gluten strength. Determines the volume of the flour suspended in lactic acid-SDS solution. It is a fair-to-good estimate of glutenstrength (and extensibility). The SDS-value is influenced by both protein quantity and quality, and environmental conditions. | 38 | | | |