Durum wheat

Durum wheat (Triticum durum), also known as pasta wheat or macaroni wheat, is a species of wheat that is the second most cultivated species of wheat globally. It is a tetraploid wheat, which means it has four sets of chromosomes. Durum in Latin means "hard", and the species is aptly named due to its hard kernel. Durum wheat is primarily used to make semolina, which is ground from the endosperm of the wheat kernel and is used in making pasta, couscous, and some types of bread.

History

Durum wheat originated through the domestication of wild emmer wheat (Triticum dicoccoides) around 7000 BC in the Near East, in the region known as the Fertile Crescent. It has been an essential crop in the Mediterranean region since antiquity, where it was cultivated by ancient civilizations such as the Egyptians, Romans, and Greeks.

Cultivation

Durum wheat is especially suited to dry climates and is predominantly grown in areas such as the Canadian Prairies, northern Great Plains of the United States, and the Russian steppes. It requires a similar growing season to other types of wheat, with planting and harvesting times depending on the specific climate of the region.

Uses

The primary use of durum wheat is in the production of semolina. Semolina's high gluten and protein content make it ideal for producing high-quality pasta that retains its shape and texture during cooking. Durum wheat is also used in the production of bread in some Mediterranean countries and is a key ingredient in North African cuisine, particularly in the form of couscous.

Nutritional Information

Durum wheat is a good source of several essential nutrients, including protein, dietary fiber, and B vitamins. However, like all types of wheat, it contains gluten, making it unsuitable for individuals with Celiac disease or non-celiac gluten sensitivity.

Genetic Modification

To date, there are no commercially available genetically modified (GM) varieties of durum wheat. The cultivation and sale of GM wheat are currently prohibited in many countries due to health and environmental concerns.

Challenges

One of the main challenges facing durum wheat cultivation is its susceptibility to various diseases and pests, such as wheat rust, which can significantly reduce crop yields. Climate change also poses a threat to durum wheat production, as increasing temperatures and changing precipitation patterns can affect the growth and quality of the crop.

See Also

• Wheat
• Semolina
• Pasta
• Couscous
• Celiac disease

References

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