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Durum Wheat

Durum Wheat. Presented by Justin Salberg. Origins. Abyssinia Modern Day Ethiopia Archaeological Evidence Cultivated in Byzantine Egypt just before rise of Islam Arabs spread the crop Mid-East Genoese document about macaroni: 1273. History. Domestication 10-15k BCE Difficult to track

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Durum Wheat

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  1. Durum Wheat Presented by Justin Salberg

  2. Origins • Abyssinia • Modern Day Ethiopia • Archaeological Evidence • Cultivated in Byzantine Egypt just before rise of Islam • Arabs spread the crop • Mid-East • Genoese document about macaroni: 1273

  3. History • Domestication • 10-15k BCE • Difficult to track • Tria—Italian • Aletria—Catalan • Itriya—Arabic • Al-fidawsh—Muslim • Fideo-Spanish • Fidelli-Italian • On “the scene” in 13th C • Pasta credit given to Roman gods or Chinese

  4. Revolution…of a sorts • Durum wheat allowed cultivation of numerous marginal lands • Flexible • Semi-arid • Land used for grazing or occasional growing • Could now produce significant yields • Expansion of rural settlements • High energy food

  5. Uses • Pasta, pasta, pasta • Base in Arab cooking • Gnocchi, soup, stuffings • Replaced some other wheat varieties for breads • Fine grind makes flat, round breads • Pilafs • Couscous

  6. Why Durum? • Drought resistant • Can be stored for up to 60-80 years • Low water content • Germinability • 3-5 years; 30 years under best conditions • Primarily used for human consumption • Little to no energy lost in protein conversion • Export crop • Though domestic markets have grown considerably since its introduction • Receives a specific premium price • Berlin Summit 2000-2006

  7. Durum Wheat Today • Monsanto • 525 million dollars • Grown in • S Europe • N and S America • North Dakota! • North Africa • Former USSR • Genetic Engineering and Breeding • Improve energy and protein content • Eliminate disease vulnerability

  8. Introduction to the United States • USDA researchers brought Durum back from Russia • Early 1800s • Most mills wouldn’t accept it • USDA pushed hard • Controversy • Domestic preference for bread, but durum wasn’t white flour • Bleaching • Harmful to humans? • Demand grew with WWI and WWII • Dropped after until the 1960s • Today’s pasta market

  9. Semolina • Semolina produces pasta • Coarsely ground durum • Grain size is best indicator

  10. Pasta-Making • 1st C. AD • Apicius’ treatise on the art of cooking • Production of pasta for sale • 15th-16th C. • Primarily made in the home by artisans • 1933: First continuous pasta press • Pasta consumption has increased • Changed from occasional to everyday

  11. Organic, Sustainable…and Countertops? • Built-in drought resistance • Organic production and sales • Purcell Mountain Farms • Homegrown Harvest • Rustichella d’Abruzzo • TorZo • Wheat straw • Midwest Organic and Sustainable Education Service • Co-ops • 501(c)3—nonprofit, tax-exempt • Arizona Grain • Desert Durum

  12. Issues • Pesticide treadmill • Pirimifos Methyle, Diazinon, Alachror, Carbaryl, Vinclozonil, Diclorvos, Permetrina, and Malathion • Monocropping • Fertilizer • Little use of organics • Soil Erosion

  13. Questions or Comments? • Fun facts • October is National Pasta Month • In the 13th C. the Pope set quality standards for pasta • More than 600 different pasta shapes • One bushel of durum can produce enough pasta for one person to eat three times a week for 70 weeks

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