Durum Grind Rises
WASHINGTON - Nov 2/15 - SNS -- Durum wheat ground for flour and semolina production during the third quarter of 2015 totaled 16.1 million bushels, up 6% from the second quarter 2015 but down 2% from the third quarter 2014, according to the USDA.
Third quarter 2015 durum flour and semolina production was 7.4 million hundredweight, up 5% from the second quarter 2015 but down 6% from the third quarter 2014.
Whole wheat durum flour and semolina production was 338 thousand hundredweight, up 99% from 170 thousand hundredweight in the second quarter 2015 but down 17% from 407 thousand hundredweight from the third quarter 2014.
Third quarter durum wheat millfeed production was 112.1 thousand tons and the daily 24-hour milling capacity for durum and semolina production was 128 thousand hundredweight.
Flour Milling Production, and Capacity - United States: July 2015 - September 2015 with Comparisons
--------------------------------------------------------------------------------------------------------------------------------------
Item : July - September 2014 : April - June 2015 : July - September 2015
--------------------------------------------------------------------------------------------------------------------------------------
Wheat, durum :
Wheat ground for flour and semolina ...........1,000 bushels: 16,460 15,192 16,098
Durum flour and semolina production ...............1,000 cwt: 7,910 7,072 7,446
Whole wheat durum flour and semolina production .1,000 cwt: 407 170 338
Millfeed production ....................................tons: 105,965 105,114 112,063
Daily 24-hour capacity ..................................cwt: 126,647 127,747 127,747
--------------------------------------------------------------------------------------------------------------------------------------
(D) Withheld to avoid disclosing data for individual operations.
Only active subscribers can read all of this article.
If you are a subscriber, please log into the website.
If you are not a subscriber, click here to subscribe to this edition of the STAT website and to learn more about becoming a subscriber.
