The article wrote by Isabella Maglietti Smith, Paola Florio and Silvia Folloni is focused on the quality and nutritional properties of ancient grain compared with the modern wheat varieties. Published on Pastaria Journal n.3, May 2015
Roberto Ranieri will participates as invited speaker at the “Whole Grain Summit 2015″ that will be held in Portland (USA) next June, from 24th to 26th. Roberto will report about Developing and Customizing Whole Grain Breads for European Consumers, particularly describing the HealthBread Project.
Download the program at:
On 7th March 2015, Open Fields attended the Joint Point Project sponsored by Verona University, for the new Bando 2015 presentation. Join Point Project, born with the intention to promote the interactions between University, Companies and Region to set up shared research projects, involving Verona University and the private sector of the territory. Open Fields since 2014, in collaboration with Professor Antonella Furini (Department of Biotechnologies, Verona University), is engaged in the study of different varieties of Triticum monococcum to evaluate the α- gliadins toxicity and the ω-gliadins possible protective effects with the aim to make innovative food prototypes suitable for the non celiac gluten sensitive people.
In some Southern Italian regions like Apulia, Sicily and Sardinia, durum wheat is used for bread making instead of soft wheat. This is the so called re-milled durum wheat semolina, a type of semolina passed through a smooth roller mill to further reduce the semolina particle size. The almost-flour obtained as such allows a perfect bread leavening. The ALTAMURA BREAD (from Apulia), the CARASAU BREAD (from Sardinia) and the ARTESAN SICILIAN BREAD are the most known traditional Italian products having re-milled semolina as main ingredient. Durum wheat, which is compulsory in Italy for pasta making, is increasingly entering the world of baking products: pizza, croissant, and bread substitutes. Selezione Casillo, a company belonging to the Casillo Group, is moving in this direction by offering a line of re-milled semolina (SEMOLE D’AUTORE) suitable for bakery products and confectionery, for industrial, artisan and home-made productions. Their use in the preparation of biscuits, pizza, breadsticks, taralli, croissants, and bread, has been presented at the International Salone del Gusto organized by Slow Food on 25/29 October 2012, achieving resounding success.
The second edition of “Durum Wheat: Chemistry and Technology” edited by Michael J. Sissons, Marina Carcea, Brian Marchylo, and Joel Abecassis is now available! It represents the most extensive and comprehensive reference on durum wheat chemistry and technology ever written—from the leading experts in the field.
Roberto Ranieri has contributed by writing the chapter on “Marketing perspectives in the durum wheat trade”.
Durum wheat (Triticum turgidum var. durum) is a well-known species in the Mediterranean basin because other than being used to make pasta, it is the main ingredient for couscous and bulghur. In this area, durum wheat is largely grown but not enough for the demand: it is therefore imported from other areas, especially from North America (Canada, Mexico and the U.S.). Like other cereals, durum wheat price varies from year to year depending on global crop yields.
On a global scale a strong production decrease is reported for 2012 for maize (generalized drought) and common wheat (hard frost in some areas of Europe and the Black Sea; floods in Australia; drought in Argentina and in the central areas of the U.S. and Russia). All this is causing an increase in cereal prices.
Compared to other cereals, durum wheat suffered less from drought and yields were good. In Italy and generally in almost all the Mediterranean countries with the exception of Spain and Morocco, the harvest was excellent, both in terms of quantity and quality.
Last week, the U.S. Wheat Associates released data on the dramatic reduction in yield of corn and other extensive crops in the U.S. On the other hand they foresaw a very good harvest for durum wheat. In the U.S. and Canada durum wheat is mainly grown in the Northern Plains (North Dakota in the U.S. and Saskatchewan in Canada). Here the rain and the good temperatures helped the spring-summer production of this species.
Despite a generally positive picture for durum wheat, its prices tend to increase every week from the end of the last harvest (280 euro / ton for durum wheat vs. 265 euro / ton for common wheat – Commodity Exchange of Bologna, 2nd of August 2012). The price increase is due to a common trend more than a reduction in market availability.
The prices of cereals are increasingly subjected to international trends and tend to influence each other.
Durum wheat is an outstanding example: quantity and quality are available on the market but the price tends to increase as a result of bad harvests of corn, common wheat and other cereals.
Given the good yields in the Mediterranean area and the excellent American forecasts we expect that the durum wheat market will be very interesting this year. As for the production, the “hunting” of high quality lots will be easier.
We are wondering whether in Italy the price of the pasta will also increase, or the millers and pasta makers will be able to absorb the rising cost of durum wheat. We’ll keep on following the developments.
On September 29, Roberto Ranieri moderates a conference in Foggia on innovation on durum wheat.