Soft Durum Wheat Opens Door to Expand Food Uses

Dan Industry News Release, Wheat

Soft Svevo, a new soft durum wheat variety developed by Agricultural Research Service (ARS) scientists and their collaborators, could expand the market for wheat. Traditional durum wheats are primarily grown as a source of semolina—a coarse meal used to make pasta, couscous, and other products. However, producing semolina requires specialized mills that can grind durum wheat’s rock-hard kernels. This, in …