“We also added sessions on refrigerated pasta and microbiology issues associated with pasta,” says Sorenson. “In response to the health and whole-grain trends, we will look at how to use functional ingredients, such as oilseeds and whole grains, in pasta.”

Dr. Carl Anderson , Director of Quality Assurance for Monterey Gourmet Foods, Salinas, Calif., is a guest speaker at the course. “A renewed focus on health and nutrition has enhanced the image of pasta and, in particular, refrigerated pasta,” says Anderson. “Today, America's consumer is looking for products that are healthy and nutritious, easy to prepare, and speak gourmet. Refrigerated pasta sales have increased steadily since 2003 and predictions are for solid growth in the years to come.”

“This continued trend is not without its many challenges. New introductions include whole-wheat pastas, organic products as well as incorporation of ingredients to increase nutritional attributes of these products. Pasta is still one of the most popular meals eaten in America. Refrigerated pasta is gaining market share and there is every sign to indicate that this trend will continue for the foreseeable future,” concludes Anderson.

“During the course, Dr. David Hahn of New World Pasta, Harrisburg, Penn., will again provide a wealth of technical information on commercial pasta processing,” NCI Director Pat Berglund says. Additional speakers at the course include Dr. Elias Elias, NDSU's Durum Wheat Breeder; Dr. Frank Manthey, NDSU Department of Plant Sciences; and Dr. Charlene Wolf Hall, NDSU Department of Veterinary and Microbiology Science.

The pasta course directly supports the mission of Northern Crops Institute—growing markets for the crops produced in Minnesota, Montana, North and South Dakota.

“Northern Crops Institute is the premier educational facility in the U.S. for learning about durum wheat and pasta manufacturing,” Berglund says. “We are excited that the course is attracting an increasing number of international participants. This year, we have people representing several countries that are very solid buyers of U.S. wheat.”

In 2004-05, Venezuela and Nigeria ranked third and fourth worldwide for U.S. durum imports. Of the 2.7 MMT of U.S. durum produced in 2005, 0.8 MMT is projected for export, according to U.S. Wheat Associates. North Dakota farmers alone produce enough durum each year to make 13.7 billion servings of spaghetti, according to the N.D. Department of Agriculture. Montana is the second largest durum-producing state.

Northern Crops Institute supports regional agriculture and value-added processing by conducting educational and technical programs that expand and maintain domestic and international markets for northern-grown crops.

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