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Description

Triticum turgidum is a ANNUAL growing to 1.5 m .
It is not frost tender. It is in flower from June to July, and the seeds ripen from August to September. The species is hermaphrodite and is pollinated by Wind.
Suitable for: light , medium and heavy soils and prefers well-drained soil. Suitable pH: acid, neutral and basic soils. It cannot grow in the shade. It prefers moist soil. The plant can tolerates strong winds but not maritime exposure.

Habitats
Developed through cultivation, it is not known in a truly wild location., Cultivated Beds, Cultivated Beds
Known hazards

None known

Cultivation details

An easily grown plant, it succeeds in most well-drained soils in a sunny position. One of the more primitive forms of wheat, it was probably developed in cultivation from T. dicoccoides about 10,000 years ago. It is still occasionally cultivated for its edible seed, there are some named varieties. It is not very high yielding. A tetraploid species, it is not much grown outside Britain.

Text above is Copyright Plants For A Future, 1996-2012.

Triticum turgidum

ISC: 55212
Wikidata: Q618324
Unranked: Monocotyledons
Unranked: Commelinids
Order: Poales
Family: Poaceae
Genus: Triticum
Species: Triticum turgidum
Uses: Seed, Thatching
Related plants: Triticum aestivum, Triticum monococcum, Triticum timopheevii

Durum wheat, also called pasta wheat or macaroni wheat, is a tetraploid species of wheat. It is the second most cultivated species of wheat after common wheat, although it represents only 5% to 8% of global wheat production. It was developed by artificial selection of the domesticated emmer wheat strains formerly grown in Central Europe and the Near East around 7000 BC, which developed a naked, free-threshing form. Like emmer, durum wheat is awned. It is the predominant wheat that grows in the Middle East.

Source Wikipedia

Resources

1 resources available. Click on the image to preview, click on the publisher link to download.

GrowNote Durum South 0 Introduction

GrowNote-Durum-South-0-Introduction.jpg

CROP OVERVIEW | GROWING REGIONS | BRIEF HISTORY | ECONOMICS OF DURUM PRODUCTION SOUTHERN AUGUST 2017 SECTION A INTRODUCTION DURUM xviiiINTRoDUCTIoN IntroduCtIon DURUM SOUTHERN AUGUST 2017 Introduction Key messages: • Premium durum grain is known for its hardness, protein, intense yellow colour, nutty flavour and excellent cooking qualities. • It has vitreous, amber-coloured kernels with a minimum protein of 13%. • Durum wheat differs from the other wheats in having endosperm that does not break into fine flour when milled but into coarse semolina, ideal for pasta making...

Published at: grdc.com.au

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Names

Triticum turgidum in differrent languages.

Triticum turgidum

ISC: 55212
Wikidata: Q618324
Unranked: Monocotyledons
Unranked: Commelinids
Order: Poales
Family: Poaceae
Genus: Triticum
Species: Triticum turgidum
Uses: Seed, Thatching
Related plants: Triticum aestivum, Triticum monococcum, Triticum timopheevii

Durum wheat, also called pasta wheat or macaroni wheat, is a tetraploid species of wheat. It is the second most cultivated species of wheat after common wheat, although it represents only 5% to 8% of global wheat production. It was developed by artificial selection of the domesticated emmer wheat strains formerly grown in Central Europe and the Near East around 7000 BC, which developed a naked, free-threshing form. Like emmer, durum wheat is awned. It is the predominant wheat that grows in the Middle East.

Source Wikipedia

Major pests

Minor pests

Q&A

No Question and answers available for Triticum turgidum.

Triticum turgidum

ISC: 55212
Wikidata: Q618324
Unranked: Monocotyledons
Unranked: Commelinids
Order: Poales
Family: Poaceae
Genus: Triticum
Species: Triticum turgidum
Uses: Seed, Thatching
Related plants: Triticum aestivum, Triticum monococcum, Triticum timopheevii

Durum wheat, also called pasta wheat or macaroni wheat, is a tetraploid species of wheat. It is the second most cultivated species of wheat after common wheat, although it represents only 5% to 8% of global wheat production. It was developed by artificial selection of the domesticated emmer wheat strains formerly grown in Central Europe and the Near East around 7000 BC, which developed a naked, free-threshing form. Like emmer, durum wheat is awned. It is the predominant wheat that grows in the Middle East.

Source Wikipedia