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Durum wheat [2] (/ ˈ dj ʊər ə m /), also called pasta wheat [3] or macaroni wheat (Triticum durum or Triticum turgidum subsp. durum), [4] is a tetraploid species of wheat. [5] It is the second most cultivated species of wheat after common wheat, although it represents only 5% to 8% of global wheat production. [6]
They're more cousins than sisters—hard red winter wheat is the predominant variety of wheat grown in the U.S., while European countries rely mostly on soft red winter wheat and durum wheat.
Triticum turgidum subsp. durum (2n = 28, AABB) is the most commonly cultivated form of allotetraploid wheat and is grown on 8% of the world’s wheat area (FAOStat, [7]). It originated in the Mediterranean region and is used to make pasta and semolina products (Ren et al).
The following international wheat production statistics come from the Food and Agriculture Organization figures from FAOSTAT database, older from International Grains Council figures from the report "Grain Market Report". The quantities of wheat in the following table are in million metric tonnes. All countries with a typical production ...
In Europe, however, a decline in climate resilience of wheat has been observed. ... [85] [60] Raw wheat berries can be ground into flour or, using hard durum wheat ...
Durum wheat harvested while green, called freekeh, adds satisfying heft and nourishment to this North African soup, which is especially beloved during the holy time of Ramadan.
Includes all of Southern Europe and Northern Africa bordering the Mediterranean Sea. 84 listed plants Cereals and Legumes: durum wheat, emmer, Polish wheat, spelt, Mediterranean oats, sand oats, canarygrass, grass pea, pea, lupine; Forage Plants: Egyptian clover, white clover, crimson clover, serradella
Common wheat was first domesticated in West Asia during the early Holocene, and spread from there to North Africa, Europe and East Asia in the prehistoric period. [citation needed] Naked wheats (including Triticum aestivum, T. durum, and T. turgidum) were found in Roman burial sites ranging from 100 BCE to 300 CE.