North Dakota Wheat
Durum Wheat
Durum Wheat Production
Durum is one of the smallest classes of wheat grown in the United States. Durum is classified as either Northern Durum or Desert Durum. Northern Durum is primarily grown in North Dakota and Montana, while Desert Durum is grown in Arizona and California. Typically 80-85% of U.S. durum production is in the Northern Durum region.
Durum thrives in cool summer nights with adequate but not excessive rainfalls and a dry harvest - conditions typical of the climate in western North Dakota.
Durum is planted between mid-April through the beginning of June and harvested in August and September.
Quality strengths of North Dakota durum include bright yellow semolina, high protein, high semolina extraction and strong gluten.
The majority of durum varieties grown in North Dakota were developed at North Dakota State University. Prospective varieties are evaluated on the basis of kernel, milling and semolina characteristics, including the ease of processing and the quality of the end product. The durum breeder's goal is a disease-resistant, high-yielding, high-quality variety
Durum Facts
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Around 1.8 million acres of durum is planted annually in the United States.
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North Dakota acreage is around one million acres.
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Approximately 70 million bushels of durum is produced in the United States annually, North Dakota produces just over half of the country’s durum..
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Average yield is approximately 40 bushels per acre.
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About two-thirds of U.S. durum is used domestically, while one-third is exported.
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Italy and Algeria are the two largest importers of U.S. durum.
Durum is the hardest of all wheats. Kernels are amber-colored and larger than other wheat classes. It also has a unique yellow endosperm, giving pasta a golden hue.
Durum is graded based on factors as defined by the Federal Grain Inspection Service (FGIS).
Subclass is a separate marketing factor based on vitreous kernel content.
Durum wheat subclasses:
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Hard Amber Durum (HAD) - at least 75 percent hard, vitreous kernels
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Amber Durum (AD) - between 60 and 74 percent hard, vitreous kernels
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Durum (D) - less than 60 percent hard, vitreous kernels
Durum’s density combined with high protein content and gluten strength, makes it the ideal choice for producing premium pasta products.Pasta made from durum is firm with consistent cooking quality.
When durum is milled, the endosperm is ground into a granular product called semolina. A mixture of water and semolina forms a stiff dough. Pasta dough is then pushed through metal discs, called dies, to create hundreds of different shapes.