Durum Contract Specifications

Contract Specification Basics

Buyers need to be aware of actual production quantities and qualities when setting contract specifications for durum.

Durum Production

Durum production is concentrated to a smaller geographical area than other classes of U.S. wheat, which puts the crop at an increased risk from adverse weather.

No Substitutes

There is no good substitute for durum in the production of premium pasta, so the market is highly sensitive to changes in quality from year-to-year.

Premiums & Discounts

Price premiums and discounts for quality factors, such as vitreous kernel content, test weight, and total defects can be significant

Grade

U.S. Grade 1-5 are determined by test weight, percentage of defects (damaged kernels, shrunken and broken kernels, and foreign materials, and the percentage of wheat from other contrasting classes.

Typically, most buyers of U.S. Durum specify No. 2 or better.

Wheat Grade Factors

Examples of Specifications

If premium durum pasta is the end-use desired, you may wish to use tighter specifications for vitreous kernel levels, falling number, test weight and total defects. If total extraction is more important than semolina extraction, and a bright yellow color is not vital, you may be able to obtain a lower price by using more relaxed specifications.

Rigorous Specifications

U.S. grade No. 1
- Minimum 85% hard vitreous kernels
Damaged Kernel Content - Maximum 1%
Protein (12% moisture basis)
- Minimum 13.5%
- No sublot below 13.2%
Moisture - Maximum 12.0%
Falling Number
- 325
- No sublot below 300 seconds
Dockage - Maximum 0.7% average, all deductible from contract weight with reimbursement for freight and insurance on dockage

Relaxed Specifications

U.S. grade No. 2
- Hard Amber Durum (HAD) or better
Damaged Kernel Content - Maximum 3%
Sprouted Kernels - Maximum 0.5%
Moisture - Maximum 13.0%
Falling Number
- 250 second average
- No sublot below 225 seconds
Dockage - Maximum 1% average, all deductible