Fargo, N.D., USA – Interest in the production of higher quality Italian-style pasta brings nine international pasta manufacturers to Northern Crops Institute for a week-long course. The “Pasta: Raw Materials and Processing Technology” short course runs from August 14-18.
Participants hail from Brazil, Costa Rica, Peru, Spain and Venezuela. Companies at the course include: Brazilian Pasta Association (ABIMA); Caiubi Industria de Alimentos; Gallo Group; Industrias TEAL S.A.; Moinho Santa Lucia, Ltd.; MOSACA; Roma Prince S.A.; and the Food and Technology National Research Center of the University of Costa Rica.
“For our durum producers, this course represents a marketing opportunity,” says Dr. Patricia Berglund, NCI Director. “These participants come from countries that are interested in a higher quality, more Italian-style pasta, like we produce in this country. This requires durum wheat or at least a blend of high protein wheats. Many countries manufacture pasta, but it is made with softer or lower quality wheat. For example, I was told that Brazil only uses 3% durum in their entire pasta industry. There is a lot of opportunity for growth in the sale of U.S. durum and hard red spring wheat,” she concludes.
Eight course participants are sponsored by the USDA Foreign Agricultural Service Cochran Fellowship Program. One is sponsored by U.S. Wheat Associates.
The course focuses on traditional Italian-style dry pasta production, featuring lectures, hands-on laboratory experience, and pilot-scale pasta processing. The group will tour Dakota Growers Pasta Company, Carrington, N.D., hosted by David Tressler, vice president of operations.
Brian Sorenson, NCI’s Technical Director, serves as course coordinator and instructor. Dr. Elias Elias, NDSU durum wheat breeder, spoke on current durum wheat varieties and future developments. Dr. David Hahn, director of research and technical services for New World Pasta Company, Harrisburg, Penn., discussed commercial production and quality control of pasta. Additional speakers are: Dr. Patricia Berglund, Bonnie Jacobson and Mehmet Tulbek, all NCI; Dr. Frank Manthey, NDSU; and Jim Peterson, N.D. Wheat Commission.
Course topics include quality evaluation for HRS and durum wheat; durum milling and semolina quality; physical and rheological tests; protein and starch; overview of pasta industry; U.S. standards of identity; HACCP; functional and alternative pasta ingredients; nutrition; U.S. wheat situation and outlook; cooking quality evaluation; and causes and solutions of pasta defects.
Regional durum production has decreased significantly in the past decade, but an increased interest in pasta production may change that. “We’ve seen some new interest in pasta from Korea, Taiwan, and Japan,” says Neal Fisher, administrator for the North Dakota Wheat Commission. “The Latin American countries have returned to a normal market for U.S. durum…it’s like turning the calendar back 15 years. Nigeria is also coming on with a steady interest in durum. We are looking at Morocco to be one of our top markets in the near future. These events fuel the dynamics of U.S. durum and may bring durum back into the hearts and minds of regional durum producers,” Fisher concludes.
According to USDA National Agricultural Statistics Service, 2006 durum wheat production is forecast at 31.3 million bushels, 54 percent below 2005. This would be the lowest production since the drought year of 1988 when production was 31.2 million bushels. North Dakota and Montana are the largest durum producers in the U.S.
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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