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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)
80,31
Grade
1
2
3
O/G
27 %
62 %
9 %
--
Protein (13,5% Moisture H°) %
10,4
Protein (s.s.s.) %
12
Wet Gluten %
24,3
W Alveogram
241,4
P/L
1,19
Farinog Stability (min)
21,1
Water Absorption (14% H°)(%)
55,3
Northwest of the Country
Test Weight (kg/hl)
80,81
Grade
1
2
3
O/G
36,36 %
36,36 %
27,27 %
--
Protein (13,5% Moisture H°) %
12
Protein (s.s.s.) %
13,8
Wet Gluten %
28
W Alveogram
272,1
P/L
1,41
Farinog Stability (min)
18,9
Water Absorption (14% H°)(%)
58,2
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)
80,6
Grade
1
2
3
O/G
37,50 %
56,25 %
6,25 %
--
Protein (13,5% Moisture H°) %
10,1
Protein (s.s.s.) %
11,7
Wet Gluten %
23,8
W Alveogram
226,6
P/L
0,9
Farinog Stability (min)
11,8
Water Absorption (14% H°)(%)
54
Subregion II North
Test Weight (kg/hl)
79,47
Grade
1
2
3
O/G
19,12 %
73,53 %
1,47 %
5,88 %
Protein (13,5% Moisture H°) %
10,3
Protein (s.s.s.) %
11,9
Wet Gluten %
24,0
W Alveogram
225
P/L
0,98
Farinog Stability (min)
15,4
Water Absorption (14% H°)(%)
54,4
Subregion II South
Test Weight (kg/hl)
82
Grade
1
2
3
O/G
35,29 %
58,82 %
5,88 %
--
Protein (13,5% Moisture H°) %
10,2
Protein (s.s.s.) %
11,8
Wet Gluten %
23,7
W Alveogram
233,3
P/L
1,8
Farinog Stability (min)
28,2
Water Absorption (14% H°)(%)
55,2
Subregion III
Test Weight (kg/hl)
81
Grade
1
2
3
O/G
27,59 %
72,41 %
--
--
Protein (13,5% Moisture H°) %
10,3
Protein (s.s.s.) %
11,9
Wet Gluten %
24,4
W Alveogram
234,6
P/L
1,1
Farinog Stability (min)
18,1
Water Absorption (14% H°)(%)
55,6
Subregion IV
Test Weight (kg/hl)
80,2
Grade
1
2
3
O/G
19,35 %
74,19 %
6,45 %
--
Protein (13,5% Moisture H°) %
11
Protein (s.s.s.) %
12,7
Wet Gluten %
24,2
W Alveogram
277,5
P/L
1,6
Farinog Stability (min)
38,3
Water Absorption (14% H°)(%)
56,1
Subregion V North
Test Weight (kg/hl)
79,5
Grade
1
2
3
O/G
32,61 %
52,17 %
15,22 %
--
Protein (13,5% Moisture H°) %
10,8
Protein (s.s.s.) %
12,5
Wet Gluten %
25,7
W Alveogram
281,4
P/L
0,9
Farinog Stability (min)
21,5
Water Absorption (14% H°)(%)
56,1
Subregion V South
Test Weight (kg/hl)
83
Grade
1
2
3
O/G
23,88 %
56,72 %
16,42 %
2,99 %
Protein (13,5% Moisture H°) %
10,3
Protein (s.s.s.) %
11,9
Wet Gluten %
24,4
W Alveogram
269,7
P/L
1,7
Farinog Stability (min)
35,8
Water Absorption (14% H°)(%)
57,4