ISLAMABAD: Agricultural scientists in Punjab are developing new varieties of durum wheat to meet rising demand from Pakistan’s expanding pasta industry, with research institutions working to improve crop adoption and commercial use.
The Punjab Agriculture Research Board has assigned the Wheat Research Institute Faisalabad to develop and promote durum wheat varieties, which are used to produce semolina and high-quality flour for pasta products such as noodles, macaroni, and spaghetti.
Officials say the initiative is aimed at strengthening local production of raw materials for food processing industries, while also offering farmers new crop opportunities.
New varieties and historical context
According to researchers, several durum wheat varieties have already been developed alongside conventional bread wheat. Earlier varieties include Wadanak-85 and Durum-97, while the latest variety, Durum-21, has recently been approved by the Punjab Seed Council for commercial cultivation.
In addition, the University of Agriculture Faisalabad has introduced a new variety, Chenab Pasta-24, designed specifically for pasta production. The variety can be cultivated in both irrigated and rain-fed areas, making it suitable for different regions.
Experts note that durum wheat was widely cultivated in Punjab before the 1960s, but its production declined after the introduction of high-yield bread wheat varieties during the Green Revolution.
Industry demand and processing gaps
Durum wheat is increasingly preferred for pasta products due to its higher protein and gluten content. However, its cultivation in Punjab remains limited, largely due to the lack of specialized processing infrastructure.
Researchers say that while some private sector activity has emerged, including a grinding facility in Multan purchasing the crop at premium rates, broader adoption depends on expanding milling capacity.
Industry representatives have highlighted the need for dedicated milling systems, noting that most flour mills currently process bread wheat and are not equipped to handle durum wheat.
Challenges for farmers and market expansion
Farmers cite limited market access as a key barrier to adopting the crop. Since durum wheat flour is not suitable for traditional bread, demand remains restricted to specific industrial uses.
Agriculture stakeholders emphasize that the development of durum wheat-based industries will be essential to revive its cultivation and ensure stable demand.
Officials say ongoing research and industry collaboration will play a key role in expanding the crop’s footprint in Punjab and supporting value-added food production.
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Punjab develops new durum wheat varieties to support Pakistan’s growing pasta industry, but processing and market challenges remain.
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Durum wheat varieties developed in Punjab for Pakistan’s growing pasta industry
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