Producers
Variety Guides
Hard Red Spring Wheat
Maintaining our market position starts before seeding.
Producers are encouraged to select Hard Red Spring Wheat varieties
that rate high in end-use quality to keep North Dakota at the top of the world's spectrum.
2026 Variety Selection Guide
Note: Variety performance is influenced by the environment, so year-to-year shifts are expected. For a detailed breakdown, please refer to the NDSU Hard Spring Wheat Variety Circular.
Good to Excellent - Varieties are balanced in numerous end-use traits and perform at or above customer demand targets for the HRS class.
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Average to Good - Varieties ranged from average to good in end-use testing, and were more variable across important traits.
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Quality Targets Not Met - Varieties tend to fall below customer-demanded quality targets for the HRS class.
How We Test: The Methodology
To ensure accuracy and reliability, all quality data is sourced from annual NDSU Commercial Statewide Variety Trials, which are open to all breeding programs. Varieties are grown under the same production environments and evaluated over multiple years to account for environmental shifts.​
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Individual results are scored relative to the set’s average and
weighted by these key quality parameters:
Protein &
Vitreous Kernels
Essential for the structural integrity and milling quality required by global buyers.
Milling Yield &
Test Weight
Measurements of
efficiency and consistency
at the mill.
Dough Strength &
Water Absorption
Critical for high-performance applications like frozen doughs and artisan breads.
Loaf
Volume
The ultimate benchmark for baking performance and end-product value.
Durum
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:
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Disease Resistance: Protecting the crop against local pressures like Fusarium Head Blight.
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High Yield Potential: Ensuring the crop is profitable for the grower.
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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.