What is Desert Durum®
The Phrase "Desert Durum® " has been trademarked in the U.S. and Mexico under the ownership of the Arizona Grain Research and Promotion Council and the California Wheat Commission. Only durum wheat produced in the states of Arizona and California qualify for the DESERT DURUM® trademark. DESERT DURUM® is produced under irrigation in the desert valleys and lowlands of Arizona and California. These are regions of high temperatures during the grain-filling season and low rainfall. May - June temperatures average 90°F and annual precipitation averages less then eight inches. DESERT DURUM® is planted from December through February and harvested in May and June. It enters the market up to three months a head of durum produced in other northern hemisphere durum-producing areas.
What grain quality traits of DESERT DURUM® are primarily enhanced by the unique environment of this production area?
Moisture - DESERT DURUM® generally measures less than 8% grain moisture.
Kernel size and uniformity - DESERT DURUM® kernels average 50 grams or more per 1000 kernels and are highly uniformed in size and over 90% classified as large.
Total defects - DESERT DURUM® grain contains extremely low defects in the form of broken, shrunken and diseased kernels.
Milling extractions - DESERT DURUM® yields unsurpassed percentages of semolina due to large uniform kernel size.
What semolina flour and pasta quality traits are primarily attributable to genotypes much as those found in DESERT DURUM® varieties?
Semolina and pasta color - The varieties of DESERT DURUM® produced today possess good to superior color to meet consumer demand.
Semolina gluten strength and pasta firmness - these quality factor are found in the highest levels in varieties of DESERT DURUM®
How does DESERT DURUM® reflect the interaction between environment and genotype?
High grades and hard amber vitreous counts - DESERT DURUM® grain routinely grades U.S. Number 1 Hard Amber Durum vitreous counts exceeding 90%.
Why do mills and pasta manufacturers covet DESERT DURUM® ?
Consistent low moisture - reduces real shipping costs, yields more millable wheat per ton purchased and improves tempering uniformity.
Large uniform kernels - result in efficient mill operation and high total extraction rates.
High gluten strength - means firm pasta with superior cooking tolerance and bite characteristics.
Who develops DESERT DURUM® varieties?
Varieties are developed, tested and marketed by several specialty grain breeding companies which operate primarily in the desert southwest.
Who grows DESERT DURUM®?
DESERT DURUM® is grown by a limited number of experienced farmers who benefit from focused public research programs that enhance their ability to produce grain to meet the highest specifications.
Who contracts DESERT DURUM® production, stores it and markets it to discriminating customers world-wide?
A limited number of grain merchandisers arrange for the contract production of specific DESERT DURUM® varieties on an identity preserved basis using Certified seed. These firms go to great lengths to segregate production by variety and customer, as necessary, throughout the harvest, storage and shipping process. Most shipping is done from U.S. ports on the Gulf of Mexico.
Why produce and sell DESERT DURUM® identity preserved by variety?
Customers of DESERT DURUM® have freedom to select varieties that meet their specific needs, knowing that their quality and volume requirements will be met ton after ton and year after year when they contract for their production needs. They have the option of seeing and testing their grain in storage after harvest and scheduling deliveries to meet local needs.
Who are the buyers of DESERT DURUM® ?
DESERT DURUM® is shipped to customers in the U.S., Europe, South America and Africa. Some of these customers have been purchasers of DESERT DURUM® for many years. They rely on the superior quality and consistency of DESERT DURUM® to blend with variable durum from other origins in order to produce pasta products of consistent quality.