Durum wheat (Triticum turgidum var. durum). Durum wheat, used to manufacture pasta and semolina, is grown in the Mediterranean basin and France is considered one of the best durum producers for pasta quality wheat. Wheat is described as hard and soft and has different uses. Durum, developed 9,000 years ago, for semolina is the hardest wheat. French durum wheat varieties are well managed from the agronomic and segregation point of view. The EU is the largest producer in the world with highest production from Italy and France. Durum wheat is cultivated in many other countries; mostly as a new crop, because the price is 20 per cent higher than other wheats but, as durum has different agronomy requirements it is often not grown successfully.