Basic Facts Hard Red Spring Wheat Durum Wheat     Quality Definitions        Kernel Characteristics        Semolina Quality        Pasta Quality     Crop Quality Report     Contract Specifications Crop Progress Report Suppliers Market Information DTN Prices Transportation Stay Informed		Quality Definitions Customers evaluate quality in all stages of the wheat-to-bread or durum-to-pasta process. For this reason, when wheat breeders develop new varieties, they consider the quality of the kernel itself, as well as flour, dough and baking characteristics for hard red spring wheat or semolina and pasta-making characteristics for durum wheat. Many of these characteristics affect price. The value of each is determined by the market place and can change frequently, even daily.
For more information, contact us at ndwheat@ndwheat.com North Dakota Wheat Commission - 2401 46th Avenue SE, Suite 104 – Mandan, ND 58554-4829 Phone: 701-328-5111 - Fax: 701-663-5787 Copyright 2010 North Dakota Wheat Commission design and programming by inet technologies