Production at a Glance
North Dakota's Durum Production & Growth Cycle
North Dakota is the heart of the US Durum industry, providing the high-quality grain necessary for the world's premium pasta markets.
Smallest Class,
Highest Impact
1.8 million acres of durum are planted each year, making it the smallest class of wheat grown in the United States. With around 1 million acres planted in ND.
Northern Dominance
While Durum is grown in two distinct regions, the Northern Durum region accounts for 80-85% of the total U.S. production.
National Leader
Around 70 Million bushels of Durum are grown annually in the U.S.. North Dakota typically grows over 50% of the total U.S. supply.
The Growing Season
Precision timing is key to maintaining our quality. Seeding occurs in Mid- April through June,
with crop reaching peak maturity for harvest in August and September.
Defining Quality
Durum Subclasses & Grading
Durum is graded by the Federal Grain Inspection Service (FGIS) by its "Hard Amber Durum" (HAD) kernel count, which indicates milling
yield and color:
-
Hard Amber Durum (HAD): At least 75% or more hard, vitreous kernels of amber color. This is the top choice for semolina.
-
Amber Durum (AD): Between 60% and 74% hard, vitreous kernels.
-
Durum: Less than 60% hard, vitreous kernels.
Understanding Classes: Northern vs. Desert
Because Durum is a specialty crop, the region in which it is grown significantly impacts its performance in the factory and the kitchen.
Northern Durum
Region: Northern Plains (North Dakota and Montana)
Northern Durum represents the vast majority of U.S. production, it is world-renowned for its superior gluten strength and high protein content. Making it the preferred choice for premium dry pasta and is used to "strengthen" other durum lots.
Desert Durum
Region: Southwest (Arizona and California)
Desert Durum is grown under irrigation and is known for its consistency and large kernel size. It offers high milling yields and is often identity-preserved for specific international buyers who prioritize uniform kernel size.
The Semolina Advantage
From the Field to the Table
Durum's defining characteristic is its extreme hardness. It requires specialized milling to be ground into Semolina - the course-grained, golden "middlings" of the wheat kernel. Unlike the fine white powder of bread flour, semolina provides the structural backbone for premium pasta.
"Al Dente" Texture
High protein and strong gluten structure provide the perfect "bite" and prevent pasta from becoming mushy during boiling.
Exquisite Golden Color
High natural pigment content ensures that pasta maintains its rich, golden-yellow hue even after cooking.
Milling Excellence
Its extreme hardness allows millers to produce high-quality semolina.
(the course-ground flour essential for premium pasta and couscous)
The Science of Durum's Hardness
Durum vs. Hard Red Spring (HRS)
The Hardest of All Wheats
Durum is literally named for its hardness (durum is Latin for "hard"). This physical density is what allows it to be ground into Semolina - the coarse, golden endosperm that provides the backbone for pasta.
The Al Dente Standard
Because the kernel is so hard and high in protein, the starch is held tightly by a strong gluten matrix. This is why durum pasta stays firm (al dente) while bread-wheat (like HRS) pasta often turns mushy.
While both durum and HRS are high-protein wheats grown in North Dakota, their physical structures are fundamentally different.
.jpg)
Producer's Corner
Choosing the right Durum variety is a balance between field performance and marketability. Because Durum is a specialty class, your variety selection directly impacts the milling yield and the "pasta-making potential" that global buyers demand.
Did You Know
The NDSU Advantage
North Dakota producers have a distinct advantage in seed genetics. The majority of durum varieties grown in ND were developed at North Dakota State University (NDSU). The NDSU durum breeder's goal is a "total package" variety:
-
Disease Resistance: Protecting the crop against local pressures like Fusarium Head Blight.
-
High Yield Potential: Ensuring the crop is profitable for the grower.
-
Elite End-Use Quality: Meeting the strict color and strength of the pasta industry.
And since the majority of durum varieties have been developed by NDSU, they are specifically tuned to the North Dakota climate.
What to Look for in a Variety
When reviewing trial data to select your next seed, focus on these three pillars of Durum
Kernel & Milling
Characteristics
1
Look for varieties with high Test Weight and a high percentage of HVK. These are the primary indicators of a high Semolina yield - the course-ground flour that millers pay a premium for.
2
Semolina
Quality & Color
The hallmark of great durum is its yellow pigment. Select varieties that consistently score high for color to ensure the bright golden hue required for premium pasta. Look for varieties that hit that 75% Hard Amber Durum (HAD) grade.
3
Prospective varieties are rigorously evaluated on their gluten index and dough strength. Strong gluten is essential for the "ease of processing" in modern pasta factories, ensuring the final product maintains its shape and "al dente" texture when cooked.