T. Durum

Description

Durum wheat^[2] (/ˈdjʊərəm/), 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] It was developed by artificial selection of the domesticated emmer wheat strains formerly grown in Central Europe and the Near East around 7000 BC, which developed a naked, free-threshingform.^[7] Like emmer, durum wheat is awned (with bristles). It is the predominant wheat that grows in the Middle East.

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