NALT

Preferred term

durum wheat

Product

The hardest of all U.S. wheats, seeded in the spring, and contains a high amount of protein, which is good for pasta products (macaroni, spaghetti, and other noodles), grown in the same northern area as Hard Red Spring wheat--mainly in North Dakota.

wheat classes

amber durum
durum
hard amber durum
macaroni wheat

Field 001 in MARC Authority Format

12740

Is product of

Triticum turgidum subsp. durum

Spanish

trigo duro

URI

https://lod.nal.usda.gov/nalt/7418

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Created 1/19/06, last modified 2/24/14