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Please noteThe majority of genebanks are committed to providing small samples of genebank material for purposes of research and education on request (usually via their website) usually for free, usually between 5g and 10g per accession requested. However response time and quality of sample sent can vary between genebanks.
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genetic, synonym, susceptibility/resistance and pedigree data from GRIS
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| Given name + traits | Accession # + images + dates | Genetic data | OriginNOTE + collected | Ancestry | Other names + other # | Notes | ||
Cailloux Triticum aestivum habit = Winter with some Facultativestatus = Improved cultivar order = available | # PI 152441 @ USDA-ARS (USA) INFO > GRIS | GRIS{ne1, ne2; Kr1, Kr2; Ut1; no-Trl; Glu-A1b, Glu-B1b, Glu-D1d; Glu-A1b, Glu-B1c, Glu-D1d; Glu-A3c, Glu-B3b, Glu-D3a; Gli-A1c, Gli-B1b, Gli-D1a, Gli-A2c, Gli-B2c, Gli-D2a} | Tunisia (collected) region: Marrakesh-Safi date: 1945 altitude: 733 m. country: Morocco, Marrakesh-Safi site info: PGRC map link | other # = Cailloux; ; GRIS{K-34776; PI-150111; PI-150608; PI-150609;} | History: DEVELOPED Tunisia by Service Botanique. COLLECTED 1945 Morocco by Inst. Nat. de la Recherche Agronomique. DONATED 12/03/1945 by Beall, C., American Food Council | |||
| Given name + traits | Accession # + images + dates | Genetic data | OriginNOTE + collected | Ancestry | Other names + other # | Notes | ||
Cailloux Triticum aestivum habit = Winter with some Facultativestatus = Improved cultivar order = available | # PI 152441 @ USDA-ARS (USA) INFO > GRIS | GRIS{ne1, ne2; Kr1, Kr2; Ut1; no-Trl; Glu-A1b, Glu-B1b, Glu-D1d; Glu-A1b, Glu-B1c, Glu-D1d; Glu-A3c, Glu-B3b, Glu-D3a; Gli-A1c, Gli-B1b, Gli-D1a, Gli-A2c, Gli-B2c, Gli-D2a} | Tunisia (collected) region: Marrakesh-Safi date: 1945 altitude: 733 m. country: Morocco, Marrakesh-Safi site info: PGRC map link | other # = Cailloux; ; GRIS{K-34776; PI-150111; PI-150608; PI-150609;} | History: DEVELOPED Tunisia by Service Botanique. COLLECTED 1945 Morocco by Inst. Nat. de la Recherche Agronomique. DONATED 12/03/1945 by Beall, C., American Food Council | |||