NDSU Release Durum Variety

FARGO - Jun 24.05 - SNS -- North Dakota State University released Grenora, a new durum variety developed at the North Dakota Agricultural Experiment Station.

Grenora is the result of crossing two experimental lines, which contained the varieties Ward, Vic, Yuma, Leeds, Wells, Lakota and Cando and a number of experimental lines in its parentage. The greenhouse cross was made at NDSU in 1993, according to Elias Elias, leader of the NDSU durum breeding project.

When compared with Mountrail at a number of North Dakota Research Extension Centers and during several growing seasons, Grenora yielded almost 2 bushels per acre greater.

The test weight of the two varieties was equal, but Grenora has a slightly larger kernel size than Mountrail. Grenora heads at the same time as Mountrail. Grenora is about 5 inches shorter and has a stronger straw than Mountrail. Leaf disease and fusarium head blight resistance is slightly better in Grenora than in Mountrail.

"Grenora has better end-use qualities than Mountrail," says Frank Manthey, director of durum quality research at NDSU. "When compared with Mountrail, Grenora has similar semolina protein content, but has much stronger dough properties. Pasta made from Grenora has better color and cooked firmness than pasta made from Mountrail."