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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)
80,95
Grade
1
2
3
O/G
15 %
74 %
11 %
--
Protein (13,5% Moisture H°) %
10,2
Protein (s.s.s.) %
11,8
Wet Gluten %
18,1
W Alveogram
186,2
P/L
1,02
Farinog Stability (min)
4,6
Water Absorption (14% H°)(%)
46,3
Northwest of the Country
Test Weight (kg/hl)
79,79
Grade
1
2
3
O/G
--
100 %
--
--
Protein (13,5% Moisture H°) %
10,9
Protein (s.s.s.) %
12,6
Wet Gluten %
21,6
W Alveogram
232,7
P/L
0,81
Farinog Stability (min)
9,5
Water Absorption (14% H°)(%)
48,6
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
Grade
1
2
3
O/G
--
94,74 %
5,26 %
--
Protein (13,5% Moisture H°) %
10,7
Protein (s.s.s.) %
12,4
Wet Gluten %
25,9
W Alveogram
237,8
P/L
0,7
Farinog Stability (min)
9,8
Water Absorption (14% H°)(%)
57,5
Subregion II North
Test Weight (kg/hl)
80,60
Grade
1
2
3
O/G
27,59 %
60,34 %
12,07 %
--
Protein (13,5% Moisture H°) %
9,6
Protein (s.s.s.) %
11,1
Wet Gluten %
20,5
W Alveogram
216
P/L
1,29
Farinog Stability (min)
2,7
Water Absorption (14% H°)(%)
56,8
Subregion II South
Test Weight (kg/hl)
82,4
Grade
1
2
3
O/G
19,23 %
80,77 %
--
--
Protein (13,5% Moisture H°) %
9,9
Protein (s.s.s.) %
11,5
Wet Gluten %
23
W Alveogram
224,3
P/L
1,6
Farinog Stability (min)
7,3
Water Absorption (14% H°)(%)
57,1
Subregion III
Test Weight (kg/hl)
79,9
Grade
1
2
3
O/G
4,35 %
95,65 %
--
--
Protein (13,5% Moisture H°) %
10,4
Protein (s.s.s.) %
12
Wet Gluten %
0
W Alveogram
0
P/L
0
Farinog Stability (min)
0
Water Absorption (14% H°)(%)
0
Subregion IV
Test Weight (kg/hl)
81,5
Grade
1
2
3
O/G
16,00 %
68,00 %
16,00 %
--
Protein (13,5% Moisture H°) %
10,5
Protein (s.s.s.) %
12,2
Wet Gluten %
24,3
W Alveogram
246,5
P/L
1,6
Farinog Stability (min)
8,8
Water Absorption (14% H°)(%)
59,3
Subregion V North
Test Weight (kg/hl)
80,4
Grade
1
2
3
O/G
4,76 %
85,71 %
9,52 %
--
Protein (13,5% Moisture H°) %
10,4
Protein (s.s.s.) %
12,1
Wet Gluten %
6,4
W Alveogram
64,8
P/L
0,3
Farinog Stability (min)
2,1
Water Absorption (14% H°)(%)
15,7
Subregion V South
Test Weight (kg/hl)
82,4
Grade
1
2
3
O/G
20,75 %
58,49 %
20,75 %
--
Protein (13,5% Moisture H°) %
10,7
Protein (s.s.s.) %
12,4
Wet Gluten %
24,4
W Alveogram
257,3
P/L
1,3
Farinog Stability (min)
7,7
Water Absorption (14% H°)(%)
60,3