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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)
79,45
Grade
1
2
3
O/G
11 %
77 %
10 %
--
Protein (13,5% Moisture H°) %
9,8
Protein (s.s.s.) %
11,4
Wet Gluten %
21,4
W Alveogram
217,7
P/L
1,60
Farinog Stability (min)
32,5
Water Absorption (14% H°)(%)
54
Northwest of the Country
Test Weight (kg/hl)
79,78
Grade
1
2
3
O/G
--
42,86 %
28,57 %
28,57 %
Protein (13,5% Moisture H°) %
11,5
Protein (s.s.s.) %
13,3
Wet Gluten %
25,5
W Alveogram
264,6
P/L
1,00
Farinog Stability (min)
19,8
Water Absorption (14% H°)(%)
56,4
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)
79,5
Grade
1
2
3
O/G
7,14 %
64,29 %
28,57 %
--
Protein (13,5% Moisture H°) %
9,4
Protein (s.s.s.) %
10,8
Wet Gluten %
23,2
W Alveogram
202
P/L
0,9
Farinog Stability (min)
6,2
Water Absorption (14% H°)(%)
56
Subregion II North
Test Weight (kg/hl)
78,62
Grade
1
2
3
O/G
8,20 %
81,97 %
8,20 %
1,64 %
Protein (13,5% Moisture H°) %
9,4
Protein (s.s.s.) %
10,9
Wet Gluten %
19,8
W Alveogram
198
P/L
1,86
Farinog Stability (min)
37,9
Water Absorption (14% H°)(%)
52,7
Subregion II South
Test Weight (kg/hl)
79,6
Grade
1
2
3
O/G
21,74 %
78,26 %
--
--
Protein (13,5% Moisture H°) %
9,9
Protein (s.s.s.) %
11,5
Wet Gluten %
21,3
W Alveogram
205,2
P/L
2
Farinog Stability (min)
34
Water Absorption (14% H°)(%)
53,9
Subregion III
Test Weight (kg/hl)
78,7
Grade
1
2
3
O/G
4,00 %
88,00 %
8,00 %
--
Protein (13,5% Moisture H°) %
9,7
Protein (s.s.s.) %
11,2
Wet Gluten %
22,3
W Alveogram
213,4
P/L
1
Farinog Stability (min)
3,4
Water Absorption (14% H°)(%)
55,5
Subregion IV
Test Weight (kg/hl)
80,1
Grade
1
2
3
O/G
9,52 %
90,48 %
--
--
Protein (13,5% Moisture H°) %
9,6
Protein (s.s.s.) %
11,1
Wet Gluten %
18,5
W Alveogram
200,7
P/L
1,9
Farinog Stability (min)
39,8
Water Absorption (14% H°)(%)
51,4
Subregion V North
Test Weight (kg/hl)
79,1
Grade
1
2
3
O/G
20,83 %
75,00 %
--
4,17 %
Protein (13,5% Moisture H°) %
10,5
Protein (s.s.s.) %
12,2
Wet Gluten %
23,2
W Alveogram
236,4
P/L
1,1
Farinog Stability (min)
20,5
Water Absorption (14% H°)(%)
54,2
Subregion V South
Test Weight (kg/hl)
80,7
Grade
1
2
3
O/G
10,91 %
70,91 %
16,36 %
1,82 %
Protein (13,5% Moisture H°) %
10
Protein (s.s.s.) %
11,5
Wet Gluten %
22,1
W Alveogram
245,3
P/L
1,8
Farinog Stability (min)
51,1
Water Absorption (14% H°)(%)
55,1