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INSTITUCIONAL
INSTITUCIONAL
COLLABORATORS
ACKNOWLEDGMENTS
METHODOLOGY
STRUCTURE OF SAMPLING
PROCEDURE
PARAMETERS
NATIONAL AVERAGE
QUALITY MAP
SUB-REGIONS
SUBREGION I
SUBREGION II N
SUBREGION II S
SUBREGION III
SUBREGION IV
SUBREGION V N
SUBREGION V S
SUBREGION NOA
SUBREGION NEA
STATISTICS
WEATHER
DURUM WHEAT
ORGANIZATION AND METHODOLOGY
QUALITY STANDARD
NATIONAL AVERAGE
2023-2024
2022-2023
2021-2022
2020-2021
2019-2020
2018 - 2019
2017 - 2018
2016 - 2017
2015 - 2016
2014 - 2015
2013 - 2014
2012 - 2013
2011 - 2012
2010 - 2011
2009 - 2010
2008 - 2009
2007 - 2008
2006 - 2007
2005 - 2006
2004 - 2005
2003 - 2004
2002 - 2003
2001 - 2002
2000 - 2001
1999 - 2000
1998 - 1999
National Averages
National Averages
Test Weight (kg/hl)
77,33
Grade
1
2
3
O/G
--
27 %
64 %
--
Protein (13,5% Moisture H°) %
11,8
Protein (s.s.s.) %
13,7
Wet Gluten %
28,8
W Alveogram
221,6
P/L
0,75
Farinog Stability (min)
8
Water Absorption (14% H°)(%)
58,4
Northwest of the Country
Test Weight (kg/hl)
S/D
Grade
1
2
3
O/G
Protein (13,5% Moisture H°) %
S/D
Protein (s.s.s.) %
S/D
Wet Gluten %
S/D
W Alveogram
S/D
P/L
S/D
Farinog Stability (min)
S/D
Water Absorption (14% H°)(%)
S/D
Northeast of the Country
Test Weight (kg/hl)
S/D
Grade
1
2
3
O/G
Protein (13,5% Moisture H°) %
S/D
Protein (s.s.s.) %
S/D
Wet Gluten %
S/D
W Alveogram
S/D
P/L
S/D
Farinog Stability (min)
S/D
Water Absorption (14% H°)(%)
S/D
Subregion I
Test Weight (kg/hl)
77,3
Grade
1
2
3
O/G
--
27,27 %
63,64 %
9,09 %
Protein (13,5% Moisture H°) %
11,8
Protein (s.s.s.) %
13,7
Wet Gluten %
28,8
W Alveogram
221,6
P/L
0,7
Farinog Stability (min)
8
Water Absorption (14% H°)(%)
58,4
Subregion II North
Test Weight (kg/hl)
S/D
Grade
1
2
3
O/G
Protein (13,5% Moisture H°) %
S/D
Protein (s.s.s.) %
S/D
Wet Gluten %
S/D
W Alveogram
S/D
P/L
S/D
Farinog Stability (min)
S/D
Water Absorption (14% H°)(%)
S/D
Subregion II South
Test Weight (kg/hl)
S/D
Grade
1
2
3
O/G
Protein (13,5% Moisture H°) %
S/D
Protein (s.s.s.) %
S/D
Wet Gluten %
S/D
W Alveogram
S/D
P/L
S/D
Farinog Stability (min)
S/D
Water Absorption (14% H°)(%)
S/D
Subregion III
Test Weight (kg/hl)
S/D
Grade
1
2
3
O/G
Protein (13,5% Moisture H°) %
S/D
Protein (s.s.s.) %
S/D
Wet Gluten %
S/D
W Alveogram
S/D
P/L
S/D
Farinog Stability (min)
S/D
Water Absorption (14% H°)(%)
S/D
Subregion IV
Test Weight (kg/hl)
S/D
Grade
1
2
3
O/G
Protein (13,5% Moisture H°) %
S/D
Protein (s.s.s.) %
S/D
Wet Gluten %
S/D
W Alveogram
S/D
P/L
S/D
Farinog Stability (min)
S/D
Water Absorption (14% H°)(%)
S/D
Subregion V North
Test Weight (kg/hl)
S/D
Grade
1
2
3
O/G
Protein (13,5% Moisture H°) %
S/D
Protein (s.s.s.) %
S/D
Wet Gluten %
S/D
W Alveogram
S/D
P/L
S/D
Farinog Stability (min)
S/D
Water Absorption (14% H°)(%)
S/D
Subregion V South
Test Weight (kg/hl)
S/D
Grade
1
2
3
O/G
Protein (13,5% Moisture H°) %
S/D
Protein (s.s.s.) %
S/D
Wet Gluten %
S/D
W Alveogram
S/D
P/L
S/D
Farinog Stability (min)
S/D
Water Absorption (14% H°)(%)
S/D