184 BULLETIN 1074, U. S. DEPARTMENT OF AGRICULTURE. 



in 1919 is shown in Figure 75. The durums furnish the great bulk of 

 the world's supply of wheat for the manufacture of semolina, maca- 

 roni, and spaghetti. The production of durum wheat in the United 











warn 



p. ^~^-p$ ^\ Ji uf 



\ 1 T^s— ^jjffi 



•!i~ ' .'•"• J ^f! 



%:, .;: 'JVV 



\ 'l/^~^r$^ 



\ \J-~-i~~^~ 



\\* 'i i j 







\ °1 



Fig. 75.- 



-Outline map of the United States, showing the distribution of durum wheat in 

 1919. Estimated area, 4,340„000 acres. 



States made possible a large macaroni industry, which now uses 

 about a third of the national production of this wheat. The re- 

 mainder is exported or used by American mills or bakeries for mix- 

 ing with other wheats or flour for bread making. 



The varieties that are commercially grown are distinguished by the 

 accompanying key. 



KEY TO THE VARIETIES OF DURUM WHEAT. 



la. Spike Awned. 



2a. Glumes Glabrous. 

 3a. Glumes White. 

 4a. Awns White. 



5a. Kernels Red ( Triticum durum afflne Kcke.). 



Kernels Mjdlong, Hard Pentad 



4b. Awns Black. 



5a. Kernels White (Amber) ( T. d. leucomelan Al.). 



Kernels Very Long, Hard Peliss 



3b. Glumes Yellow. 

 4a. Awns White. 



5a. Kernels White ( T. d. hordei/orme Host.). 

 Kernels Long, Hard. 

 Spike fusiform. 



Plant midtall; beaks 1-2 mm. long Acme 



Monad 



Plant tall; beaks 1-5 mm. long Arnautka 



Mlndum 



Spike oblong; plant tall. 



Beaks 1-2 mm. long Kubanka 



KUBANKA NO. 8 



BUFORD 



1-10 mm. long Marouani 



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