Beldia – Rif mountains (Ketama)

LandraceCBDLover Description Genetics: 'Beldia' – Ancient variety from Ketama Usage: Hashish (dry sift resin) or flowers Latitude: 35° N Outdoor cultivation: August to September Indoor cultivation: 7 to 8 weeks Height: About 1 meter Characteristics: Resinous, compact, very fast flowering Cultivation: Indoor, outdoor, greenhouse Considered a pure Moroccan heritage variety that has never been crossed, this variety was created from seeds of the local Beldia variety that were initially collected in Ketama, Morocco, in the early 1990s. Ketama is a region in the Rif mountain range that produces the best Moroccan hashish (i.e., dry sift cannabis resin). A customer sent this review: “The Beldia I grew last summer produced excellent sift. My 120 µm sift cracked, so I ended up with 140 g of very fine dry sift (150 µm) and 900 g of buds. Hashish is my favorite. I have 100 g currently curing and I pressed the rest gently. It’s really excellent. Even with the plant residues, the smoke is much more complex. My friends who consume BHO concentrates keep asking me for it.” On The Real Seed Company website, we use the term “heritage variety” to refer to local cannabis varieties that have undergone several generations of modern selection without crossing. Intensely resinous and very early, this ancient Beldia variety is ready to be grown outdoors as early as August or September. Some enthusiasts use the term “semi-auto” to describe these very early local varieties like Beldia, Lebanese, and Sinai. Several generations of intensive modern selection have produced this Beldia lineage perfectly suited for flower production. It has also been adapted for outdoor cultivation at northern latitudes. Like unworked Moroccan local varieties, this ancient Beldia is short and compact, typically not exceeding 2 meters in height. Plants generally do not exceed 1 meter in height. Indoors, its maturation is very early, reaching maturity in about 7 to 8 weeks. A useful breeding parent and an example of what can be achieved through inbreeding local varieties such as Lebanese, Syrian, and Sinai varieties.