Triticum durum, commonly known as Durum Wheat, is an annual grass native to areas along the Upper Nile River. It is a key agricultural crop, ranking as the second most cultivated species of wheat after common wheat, though it accounts for only 5% to 8% of global wheat production. Durum wheat typically grows to about 3-4 feet (0.9-1.2 meters) in height and features a robust stem with long, slender leaves and a head composed of spiky grains. The grains are amber-colored and larger than those of common wheat, which is one of the reasons for its popularity in making pasta due to its high protein and gluten content.

Durum Wheat is valued for its ability to produce higher yields than other wheat types in arid regions with low precipitation (3–5 dm). While irrigation can boost yields, it is not commonly practiced due to the plant’s drought tolerance. Historically, durum wheat was extensively cultivated in Russia during the first half of the 20th century. Today, it remains a vital food crop in West Asia and is widely used for making semolina flour for pasta and couscous. For successful cultivation, it requires full sun exposure and soils with medium drainage. Despite its importance, durum wheat can be susceptible to certain diseases, such as wheat rust, and pests like the Hessian fly, which can significantly impact crop yields.CC BY-SA 4.0