temperatures above 0°C
tolerant from slightly acidic to alkaline, optimal: pH 6.2-7.2
at least 300-500l/m²
30-60 days at 3-10°C
usually between 330 and 380 grains/m²
Durum wheat (Triticum durum), also called durum or glass wheat, is from an economic point of view the most important type of wheat after soft wheat (Triticum aestivum). Durum's current production line is pasta, penne and spaetzle, as well as couscous and bulgur. Since many old winter durum varieties are at danger of outwintering damage, in Germany and Austria, up until a few years ago, it was predominantly the low-yielding summer durum that was cultivated. Newer winter varieties bring significant benefits in terms of yield and yield security.
Durum wheat is tetraploid unlike soft wheat (hexaploid) and probably bred from emmer. It prefers medium to heavy soils at a neutral pH.