AI overview
Triticum durum is a type of wheat plant that's different from the common wheat used for bread. It's especially important because it's the main ingredient in pasta and semolina products that people eat around the world.
AI-generated from the Wikipedia summary — may contain errors.
Species
SPECIES
- KingdomPlantae
- PhylumTracheophyta
- ClassLiliopsida
- OrderPoales
- FamilyPoaceae
Macaroni or Hard Wheat (2n=28).Reported from Sind, N.W.F.P. and the Punjab
via GBIF · Kew POWO
Article
Durum (/ˈdjʊərəm/), also called pasta wheat or macaroni wheat (Triticum durum or Triticum turgidum subsp. durum), is a tetraploid species of wheat. It is the second-most cultivated species of wheat after common wheat, although it represents only 5 to 8% of global wheat production. It was developed by artificial selection of the domesticated emmer wheat strains formerly grown in Central Europe and the Near East around 7000 BC, which developed a naked, free-threshing form. Like emmer, durum is awned (with bristles). It is the predominant wheat grown in the Middle East.
Taxonomy