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Wheat 'Durum Wheat'

Triticum durum

Durum Wheat, Pasta Wheat, Macaroni Wheat (Eng.), Durum-koring (Afr.)

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Durum wheat is similar to bread wheat except that the grains are larger and harder, it has a lower gluten content. Durum Wheat probably originated by natural mutation from Emmer wheat, which was the first wheat used by man. It is the hardest wheat, making it difficult to use for flour and rather it is milled into semolina and used for pastas and to make couscous. Red durum is mostly used for livestock feed.

Planning

Difficulty
Easy
Fruiting time
Spring

Harvesting

It is easy to thresh, because the heavy grain falls easily out of its husk.

Propagation

Seed
Planting depth should range from 2 to 5 cm with row spacing of 30 to 90 cm. Sowing time is best in Autumn to make use of winter rain.

Special features

Attracts birds
The seeds arefavourite of many seedloving feeders.
Drought resistant
Prefered wheat to grow in dry areas.

Geography

Origin
Russia and central Asia.
Natural climate
Mediterranean

Environment

Light
Full Sun
Soil moisture
Dry
Soil type
Loam, Sand
Soil PH preference
Neutral
Frost hardiness
Hardy

Uses

Edible
Generally used for pasta, couscous and breads. It is not generally favoured for making flour for other baked goods, because the gluten in it is not relased from the hard seeds.
Notes
Culinary

Personality

Family
Poaceae
Flower colour
Green
Scent
None

Problems

American boll worm, aphids (green and brown), black maize beetle, black sand mite, false chinch bug and mite. The best ways to limit pests and diseases are proper crop rotation, biological control and weed removal.

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