By Scout Nelson
Kansas farmers may soon gain a new opportunity through durum wheat, a variety used to produce semolina flour for pasta. Developed by Kansas State University, the crop offers growers a potentially more profitable option at a time when traditional wheat production has become less rewarding.
Known for its hard red winter wheat, Kansas has seen wheat acreage decline as farmers increasingly switch to higher-value crops such as corn and sorghum. The new durum variety could help revive interest in wheat by opening access to the growing pasta market.
One advantage of durum wheat is that it remains a familiar crop for Kansas producers. Unlike entirely new crop options, farmers can use much of their existing knowledge and equipment while benefiting from the crop's higher protein content and premium market value.
Economists say durum wheat often earns higher prices than conventional winter wheat. Its specialty status and lower global production help protect it from some of the market pressures that affect traditional wheat growers.
The crop is particularly suited to western Kansas, where declining groundwater supplies are making irrigation more difficult. Because durum can be grown on dryland acres, it offers farmers a way to conserve water while maintaining profitability.
However, producing durum wheat comes with challenges. Pasta manufacturers require strict standards for grain quality, color, and protein levels, and unfavorable weather can make crops unsuitable for premium markets.
The variety was first developed by K-State wheat breeder Allan Fritz in 2002 to provide farmers with a profitable, water-efficient crop option. Today, about 9,000 acres of durum wheat are planted in Kansas, and researchers hope adoption will continue to expand as demand for pasta wheat grows.
Photo Credit: gettyimages-ianchrisgraham
Categories: Kansas, Crops, Wheat, Sustainable Agriculture