Durum wheat production

Summary

Durum wheat (Triticum turgidum) or pasta wheat compared with common bread wheat (Triticum aestivum) is known for its hardness, protein, intense yellow colour, nutty flavour and excellent cooking qualities.

Due to a combination of strong international prices, very high quality grain and improved export marketing facilities, Australian durum wheat production has made impressive growth from around 8,000 tonnes produced in northern NSW and SA in the late 1970s to current domestic production of around 500,000 tonnes.

The Australian durum wheat industry is highly competitive with the leading overseas producers (i.e. Canada, USA, EU, Turkey and Syria).

Australian durum quality is now regarded by Italian millers/producers as the best in the world, especially grain shipped from the port of Newcastle.

This report covers the following topics:

• History and development
• Production in Australia
• Varieties and breeding programs
• Products manufactured from durum wheat
• Domestic and international marketing
• Climate and agronomy
• Future expansion of the durum wheat industry