However, the PNW durum program is five years old, which makes it relatively new. Van Pelt says durum processors are still looking at varieties produced here and how they perform in their mills. This will affect future market development. One of the factors that processors look at is percent moisture because wet durum deteriorates in storage. In addition to moisture content, other grain quality factors are protein content, test weight, hardness, kernel weight, HVAC, and kernel uniformity.
Hardness affects absorption levels.
Kernel weight provides an indication of the potential yield during the milling process. After the grain is ground, semolina quality is also evaluated. Processors also evaluate the quality of flour ground from the semolina, and pasta made from the flour. Kronos is the variety grown most widely in the Pacific Northwest. This can be compared with No. 1 CWAC which is the major variety grown in Canada, Kofa which is very high quality durum produced in the Southwest, and Connie which is the winter variety grown around Pendleton.