High quality Canadian pasta begins with durum wheat. Durum wheat is especially suited for use in making pasta because of its specific gluten strength, protein content and colour. Because durum wheat, as a type of wheat, is more drought resistant than common wheat, it is favoured in the semi-arid regions of the world. Therefore, Canada's three prairie provinces, especially Saskatchewan, are one of the world's major producers of high quality durum. Over the last fifty years, Canadian production of durum has shown a steady increase.

Canadian wheat farmers work closely with the Canadian Grain Commission to develop and ensure the quality and availability of durum. Rigorous field trials and testing procedures have resulted in new varieties of durum, which offer improvements in colour and gluten strength.

The quality of Canadian durum is also supported by strict grading standards, strict control of varieties, and a bulk handling system. These standards and practices set Canadian durum wheat apart.

For more information about Canadian durum wheat and standards and practices, consult these websites:

Canadian Grain Commission (CGC)

The CGC is a federal government agency and operates under the Canada Grain Act. Much of the responsibility for the quality of Canadian grain rests with the Canadian Grain Commission.

Canadian International Grains Institute (CIGI)

A non-profit facility dedicated to providing educational programs and technical activities in support of market development and promotion of world markets for Canada's grains, including durum wheat.