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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)
78,85
Grade
1
2
3
O/G
17 %
66 %
12 %
--
Protein (13,5% Moisture H°) %
11,5
Protein (s.s.s.) %
13,3
Wet Gluten %
27,1
W Alveogram
279,1
P/L
1,03
Farinog Stability (min)
12,9
Water Absorption (14% H°)(%)
58,4
Northwest of the Country
Test Weight (kg/hl)
79,13
Grade
1
2
3
O/G
--
25,00 %
12,50 %
62,50 %
Protein (13,5% Moisture H°) %
11,8
Protein (s.s.s.) %
13,6
Wet Gluten %
25,8
W Alveogram
250,5
P/L
2,05
Farinog Stability (min)
8,2
Water Absorption (14% H°)(%)
60,7
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)
81,9
Grade
1
2
3
O/G
55,00 %
45,00 %
--
--
Protein (13,5% Moisture H°) %
11
Protein (s.s.s.) %
12,7
Wet Gluten %
26,5
W Alveogram
268,3
P/L
0,7
Farinog Stability (min)
14
Water Absorption (14% H°)(%)
56,4
Subregion II North
Test Weight (kg/hl)
77,44
Grade
1
2
3
O/G
6,67 %
65,00 %
21,67 %
6,67 %
Protein (13,5% Moisture H°) %
11,8
Protein (s.s.s.) %
13,6
Wet Gluten %
27,9
W Alveogram
291
P/L
0,89
Farinog Stability (min)
12,0
Water Absorption (14% H°)(%)
58,5
Subregion II South
Test Weight (kg/hl)
78
Grade
1
2
3
O/G
11,11 %
77,78 %
11,11 %
--
Protein (13,5% Moisture H°) %
11,1
Protein (s.s.s.) %
12,8
Wet Gluten %
26,3
W Alveogram
235,8
P/L
1,3
Farinog Stability (min)
13,3
Water Absorption (14% H°)(%)
56,7
Subregion III
Test Weight (kg/hl)
79,8
Grade
1
2
3
O/G
34,62 %
65,38 %
--
--
Protein (13,5% Moisture H°) %
10
Protein (s.s.s.) %
11,6
Wet Gluten %
21,9
W Alveogram
234,9
P/L
1
Farinog Stability (min)
13,8
Water Absorption (14% H°)(%)
55,6
Subregion IV
Test Weight (kg/hl)
78,2
Grade
1
2
3
O/G
13,89 %
77,78 %
8,33 %
--
Protein (13,5% Moisture H°) %
11,1
Protein (s.s.s.) %
12,8
Wet Gluten %
25,3
W Alveogram
240,6
P/L
1,2
Farinog Stability (min)
10,6
Water Absorption (14% H°)(%)
58,4
Subregion V North
Test Weight (kg/hl)
78,6
Grade
1
2
3
O/G
10,53 %
65,79 %
18,42 %
5,26 %
Protein (13,5% Moisture H°) %
12,1
Protein (s.s.s.) %
14
Wet Gluten %
29,3
W Alveogram
320,4
P/L
0,7
Farinog Stability (min)
13,4
Water Absorption (14% H°)(%)
59,5
Subregion V South
Test Weight (kg/hl)
80,9
Grade
1
2
3
O/G
16,95 %
71,19 %
11,86 %
--
Protein (13,5% Moisture H°) %
11,5
Protein (s.s.s.) %
13,3
Wet Gluten %
27,8
W Alveogram
289,8
P/L
1,4
Farinog Stability (min)
15,6
Water Absorption (14% H°)(%)
59,6