Durum wheat – crop cultivation strategies, importance and possible uses of grain
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Date
2021
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Instytut Uprawy Nawożenia i Gleboznawstwa – Państwowy Instytut Badawczy w Puławach
Abstract
Description
Durum wheat grains are in demand on the international
market because they exhibit exceptional quality traits, which
make them suitable for use in the pasta industry. Most Polish
pasta producers import the necessary raw material from other
countries (e.g. Italy). However, it is also possible to grow durum
wheat under the conditions of Poland, as cultivars that can be
successfully cultivated under these climatic conditions, as well as
those that can overwinter successfully, have already been grown.
When compared with the common wheat, durum wheat performs
much better in terms of yellow pigments, gluten, glassiness and
grain hardness. Under Poland’s conditions, it yields lower than
common wheat, but the grain reaches a higher price. It should
be stated that durum wheat is an important cereal, whose grain is
used mainly for pasta and semolina production. The aim of this
study is to characterise the method cultivation, cultivation possibilities,
and usage of durum wheat grains.
Keywords
durum wheat, quality, yields, cultivation
Citation
Polish Journal of Agronomy
2021, 44, 30–38