ABSTRACT
Half of the durum is produced in the Mediterranean Basin and 23% in North America (Canada, the United States and Mexico). Based on ten years’ average (International Grains Council, 2013), the durum produced globally represents 5.8% of total wheat production and is sown on 8% of the worldwide total wheat area. While this indicates that durum wheat is globally minor, in some countries it is considered as a primary cereal and the main source of calories and protein (North Africa and Middle East) in human diets. In Italy, the largest durum consumer, durum represents about 50% of total wheat production, while in Canada, the largest durum producer and exporter, durum makes up nearly 20% of total wheat production.
