Triticum turgidum subsp. Durum - durum wheat

Triticum turgidum subsp. Durum, generally known as durum wheat, represents a subspecies of the wheat that is of great importance for its special properties and use.

Botanical characteristics

Haporal is a one -year -old plant with upright stalks that can reach a height of around 0.8 to 1.2 meters. The leaves are long and narrow, and the inflorescences consist of characteristic ears. The grains, also called durum wheat grains, are the main aeries of the plant and are characterized by their hardness and wealth of protein.

Ecological requirements

Hardios thrive best in moderate climates with warm summers and enough sunshine. The plant prefers well -permeable soils and is adapted to different soil types. A balanced water supply during the vegetation period is crucial to ensure high quality grains.

Agronomic importance

The agronomic importance of triticum turgidum subsp. Durum mainly lies in the production of durum wheat grains, which form the basis for the production of durum wheat semolina and durum wheat semolina products such as pasta. Devotion is characterized by its high protein content and its special baking properties, which give him an outstanding role in the production of pasta.

The improvement of varieties focuses on characteristics such as stability, resistance to diseases and the optimization of grain quality. Modern agricultural practices, including precise cultivation methods, help to maximize the yields and to promote the sustainability of the cultivation.

Nutrition and economy

Halding wheat products are an essential part of human nutrition, especially in many regions in which pasta and baked goods are traditionally important foods. The economic importance of durum wheat extends beyond agricultural production and influences the food industry and international trade.

Future perspectives

Future research in the area of ​​Triticum Turgidum sub. Durum could concentrate on the development of varieties with increased dryness tolerance, improved disease management and even more precise control of grain quality. Adaptation of durum wheat itself will be a key factor.