Durum, Bread wheat and Triticale?

What is similar?

Bread wheat, Durum wheat and triticale have similar:

  • disease & pest problems
  • production and management issues

What is different?

Bread wheat, Durum wheat and triticale have different uses and marketing channels

Bread wheat (Also known as Common Wheat)
General use Primarily for bread production (hardest varieties) and cookies or pastries (softer types)
World production 90% of wheat produced worldwide
Grain type Variable grain hardness but softer than durum. Suitable for the production of fine flours.
Genetics Hexaploid is the result of natural out cross between old tetraploid wheat and third grass (genomic formula AABBDD)
Durum Wheat (Also known as Pasta wheat)
General use Primarily in pasta production, couscous and homemade flat bread.
Compared to
Bread wheat
Usually larger grain than BW. Generally more susceptible to root diseases and salinity than BW.
World production 10% of wheat produced worldwide (concentrated in Mediterranean areas).
Grain type Hard grain texture, suitable for the production of coarse particle flours called semolina. generally yellow endosperm.
Genetics Tetraploid result out natural cross between two wild grasses (genomic formula AABB
General use Competitive as feed grain or green forage, especially in marginal areas. Ensure that market is available (livestock).
Compared to Bread wheat Usually, less disease problems and more competitive in problem soils (e.g., acids soils, saline soils, zinc deficient soils, etc…). Generally higher biomass than wheat and similar yield potential. Grain composition similar to that of wheat.
Grain type Could be hard or soft grain but generally not suitable for bread production.
Genetics Hexaploid result of a man-made cross between durum and rye.