Durum Wheat Takes Root in Kansas
Kansas farmers are exploring a new breed of durum wheat that could bring them higher profits and help revive the state's struggling wheat industry.
The durum variety, developed by Kansas State University, is being tested on several farms in western Kansas. Unlike traditional winter wheat, which is used for bread and baked goods, durum wheat is milled into semolina flour used in pasta production.
K-State agronomist Logan Simon notes that crop diversity can be beneficial, but the new durum variety has a significant advantage: it's still wheat, making it an easier transition for farmers. 'The difference between durum and other alternative crops is, this is wheat, and Kansas farmers definitely know how to grow wheat,' he said.
The market potential for durum wheat in Kansas is substantial. With the state's traditional winter wheat market facing stiff competition from Russia and eastern Europe, durum wheat could provide a much-needed boost to local farmers' profits.