Durum wheat varieties: description, characteristics of cultivation and production

Wheat is a well-known cereal, widespread throughout the world.It has thousands of varieties, which are classified into groups. There are two large categories - soft and hard wheat varieties. The description, features of cultivation and production and other information on solid cereals can be found in this article.

Culture stands out for its size - has a large and dense spinous ears, awnless varieties are rare. The stem of hard species is thicker than that of soft ones. Spines are arranged parallel to the spike rod. Green leaves have a bright green tint. Spikelets at the plant are multicolored. The grains are large, vitreous and ribbed, squeezed from the sides, most often yellowish or brown.

Sometimes the question arises whether a monocotyledon or dicotyledon wheat belongs to which category of plant. If we look at the structure of the seeds, we can see that the first option is correct - solid wheat is a monocotyledonous crop, like most cereals.

Allocate spring and winter wheat. The first group has become more common in Russia, because winter is not very frost-resistant, although light frosts do not harm it. Spring varieties grow well in areas with hot and dry climates. Winter wheat is cultivated where winters are mild and not too cold. Both varieties of cereals are resistant to fungal diseases.

The time of collection of both species coincides and falls at the end of August and the beginning of September.

Because of the requirements for mandatory compliance with crop rotation on a national scale, there are some difficulties with growing hard varieties. They are sown only with alternation, since they cannot produce a stable crop in one field for two years in a row, with such planting the quality of grain deteriorates. During a break, it is necessary to ensure the preservation of moisture in the soil; for this, the field is preliminarily cleared of weeds — mechanically or using herbicidal agents, and also cause snow retention in winter.

Northern Kazakhstan is considered the best area for growing wheat in the country, the Altai fields are suitable for this purpose, the Saratov region has a suitable climate, the eastern part of the Orenburg region has good performance.

Cultivation technology may vary significantly and change depending on climatic conditions, the amount of precipitation has a special influence. The spring crop is the most sensitive to this, for which a long absence of rain, even with a certain amount of moisture in the soil, can significantly preserve the crop.

Despite the fact that hard grades are more promising in terms of their performance, and in the macaroni industry they are completely prevalent, only 30% of the land used for cultivation in general is used for cultivating this wheat. This is explained by the low profitability on a national scale. However, for farms profitability rates will be higher.

It is worth paying attention to the most common varieties of wheat.

• "White Turk". Grow it mainly on the Volga. Within this variety, there are three more distinct varieties, which, in turn, are divided into subcategories by number. They are distinguished by red ears, dense to the touch, spinous and hairless. The grain of the “White Hat” is white, the shape of the ear is four-sided. Wheat grows on virgin soil, on a deposit.
• "Krasnoturka" - this is spring wheat. Its grain is vitreous, contains large amounts of nitrogenous substances. It is considered a valuable variety.
• "Kubanka" grows in the North Caucasus. According to external signs, it is distinguished by a more elongated and oblong spike with a loose structure. The color is usually yellow or light red. The grain of this culture is a light yellow shade, rather long.This variety ripens later than others, due to which it is more susceptible to fuse during growth, which, in turn, adversely affects the amount of the crop.
• "Black Hair" It has a developed and quite powerful root system, which penetrates deep into the earth in search of moisture. It grows more slowly than other crops, which can affect the yield due to weeds that prevent the plant from growing. In appearance and general characteristics of the grain resembles "Garnovka."

• "Garnovka" yellowish in color, with a black mustache. And also there may be light red or brown elongated spikes, sometimes with a blue patina. The grains are dense, elongated, vitreous in structure. This variety is used for the production of pasta and related products. Grow this variety in the south-eastern part of the country.
• "Bezenchukskaya" has small ears of prismatic shape, evenly spaced, stands out for its oval-lanceolate scales. The grain is elongated, with a groove. Spindles of this variety are twice as long as ears. They are characterized by increased drought tolerance. The variety is mid-season, yields a large amount of harvest.
• "Melanopus 26". This variety, obtained by breeding, is most often used for the production of pasta. The grain is oval and glassy in shape. This variety is distinguished by unpretentious nature, resistant to drought, gives a stable good yield, mid-season. It grows without any particular complications even in areas where frequent dry winds are observed, for example, in the Caspian steppes. It is highly resistant to shattering and lodging.
• Saratovskaya 59 has a white ear and spines with the same shade, with a rough structure. The straw is short and rather strong, which makes it resistant to lodging. Grain size is quite large, elongated, white. The spikes are distinguished by high ozarnennost, which makes it possible in the future to get a rich harvest.

Starch impregnations of wheat are small, which allows you to cook fine-grained flour. It has a large amount of gluten contained in the grain, which is especially appreciated in the manufacture of pasta. One of the important characteristics is the lack of callousness for a long time. The products are of higher quality, they are not boiled soft during cooking, it is considered less calorie and contains a large amount of useful substances, as compared to other products for the preparation of which soft wheat was used.

Pasta and vermicelli is not the only thing that is made from solid cereals. Products such as semolina, meat semi-finished products, wafer cups are also produced using wheat.

Wheat has a rich composition and contains proteins, complex carbohydrates, vitamins A, C, E, mineral complex. To maximize the benefits of using the product, you need to choose the right grade. Soft wheat is characterized by the presence of carbohydrates with a high glycemic index, which means that after eating food, the level of sugar in the blood rises sharply, and the abuse of such products leads to the appearance of fat deposits in the body. Solid varieties are much more useful because they have a lower glycemic index, and they also contain fiber and do not create the risk of weight gain even with frequent consumption. This wheat has such positive properties as:

• helps to increase the level of serotonin, which helps to fight stress and maintain a good mood;
• helps replenish glycogen stores needed to maintain health;
• vitamins and mineral complex well strengthen bone tissue;
• provides cancer prevention and slows down the aging process;
• The food fibers contained in the products help to clean the intestines from harmful toxins and improve the functioning of the gastrointestinal tract.

But durum wheat can be safely included in the diet, without fear of gaining extra kilos. Review of wheat varieties, see the following video.