Quality is Key for Canadian Durum

CIGI’S International Durum Program is being described as informative and very beneficial.

Participants spent most of last week in a classroom setting learning about Durum before heading out to Southwest Saskatchewan to see the crop in the field.   

Jean-Francois Mas,  a Durum Wheat Operation Director for Panzani a Pasta Plant in France says he understands now that quality is key for everyone from the breeder to the farmer and the elevator operator.

"I spoke with breeders and I met farmers, and asked them about quality.  Frankly, I understood that for the farmer, the breeder, for all of the active persons active on Canadian durum grain, quality is not just a sentence, it's a reality," he said.

He adds he was able to talk with Canadian experts about grain quality and processing for semolina.

Lisa Nemeth is the Director of International Markets for CIGI says  17 people from 13 different countries took part in the program to get a clear understanding of Canadian Durum:

"Right from farm visits through to inline elevators and right out onto Vancouver to visit the port to see the whole handing system. But also to understand the industry that leads up to the actual durum quality," she siad.

She says participants included Millers, processors, and traders found the tour very beneficial.