The Dolores star., 1924-04-18
Price for Wheat
Fixed by Demand
Farmers Planning on Grow
ing Durum Variety Should
Consider Conditions.

prepared by the United States Department
of AEricuiture)
Farmers who are planning on grow
ing durum wheat this year should
consider carefully the market condi-
tions. Since the early days Of durum
wheat production there usually has
been an active foreign demand, The
development OF a domestic market did
not keep pace with production. In
recent years. however, large mills
have been constructed for grinding
durum wheat exclusively. according to
the United States Department of Agri-
culture. This industry now uses about
half the average annual production.
With the decrease In the foreign de-
mand the price for this class of wheat
has become more and more depen-
dent upon the domestic market. Be
cause Of the overproduction for this
market the price of durum wheat has
been considerably below that of equal
grades OF hard red spring wheat, in
recent years.
Why Durum 10 Favored.
Because of the greater resistance
Of durum wheats to rust and drought.
which occur frequently In the northern
spring wheat region, durum wheat
usually yields and weighs more and
grades higher in Its class than hard
red spring wheat grown under the
same conditions. The increasing acre
ages of durum wheat up to 1922 were
largely the result of the superior
yields and the higher grades which
usually have been obtained. The re-
cent low prices of durum wheat caused
decrease In Its acreage in 1923. A
further reduction in the acreage of
this class of wheat probably Is neces-
sary If growers are to receive profit
able return for their 1924 crop.
As the domestic demand is increas-
ing and the foreign demand decreas-
ing, more careful attention should be
given to the requirements of the do
nestle market. Firms engaged in the
durum trade find 1t difficult to obtain
pure durum wheat. According to the
official inspections supervised by the
federal grain supervisors for the three
crop years ending August 81, 1919,
1920. and 1921. about 4S per cent of
the durum wheat inspected contains
over 10 per cent Of wheat of other
classes and Is graded as mixed wheat.
Only the remaining 80 per cent Is
graded as durum. Approximately 80
per cent of all mixed wheat marketed
has durum wheat predomInating in
the mixture. No other one class of
wheat forms the basis of SO much
mixed wheat. The principal class Of
wheat found mixed with durum is
hard red spring. Farmers are urged to
obtain and maintain seed stocks of
pure durum wheat.
When making change of seed
careful consideration also should be
given the choice of varieties. The ku-
banka Is the best-adapted variety for
all of the varying conditions In the
durum wheat sections. 1t is a high
yielding wheat considerably resistant
to rust, of good milling quality and
well liked for the manufacture Of
macaroni. The new nodak variety
which recently has been developed in
North Dakota as selection from
kubanka. is distinct pure strain of
that variety which is equal or superb
or to 1t in yield, rust resistance and
macaronI-making qualities. Other du
rum varieties have been found more
productive than kubanka In certain
sections. Mindum is the best-yielding
durum variety in Minnesota. 1t is
about as resistant to rust as kubanka
and makes macaroni of excellent light
yellow color. Peliss Is the best yield
ing variety in the higher and drier
sections of Montana and Wyoming
where rust does not occur. 1t also
gives a good color In macaroni manu-
fucture.
Discontinue Red Variety.
Other high-yielding varieties of
durum wheat, however, produce mac
aroni Of grayish color, which has
been found by domestic manufacturers
to be unstable Principal among
these is pentad (D-5), the red durum
variety. 1t Is the most rust-resistant
variety Of durum wheat grown and is
a high-yielding wheat in seasons of
severe rust. The grain, however, can
not be used proftably by domestic
Observation-Disclosures VI seIuOlnd ITOIH WHICH
macaroni is made. 1t is sold principal
ly for export and Its price is consid-
erably below that Of equal grades of
amber durum. The growing Of red du-
rum should be discontinued. Two
varieties of amber durum which also
are rust resistant and high yielding
are not desired by the trade because
of the grayish color of the macaroni
which they make. These are the acme
and monad (D-D varieties. Acme is
the yielding durum variety In
most of South Dakota, and monad the
besr.felding variety in North Dakota.
In order to meet the requirements of
the domestic market. durum wheat
growers should obtain purer and bet
ter seed and replace the pentad (D-5),
acme and monad Odd varieties with
other rust-resistnnt varieties rs soon