Durum Wheat - Campo de Tejada, Chickpea producers in Spain

Durum Wheat - Campo de Tejada, Chickpea producers in SpainDurum Wheat - Campo de Tejada, Chickpea producers in SpainDurum Wheat - Campo de Tejada, Chickpea producers in SpainDurum Wheat - Campo de Tejada, Chickpea producers in SpainDurum Wheat - Campo de Tejada, Chickpea producers in Spain

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Durum Wheat Producers

Wheat is a cereal of the Gramineae family and represents the greater part of cereal production at Sociedad Cooperativa Andaluza Campo de Tejada. Specifically, in the case of durum wheat, it represents 80%.

Durum wheat is characterised by a high protein content. A semolina with a high gluten value is obtained from this wheat which is ideal for the elaboration of pasta, such as spaghetti, macaroni, etc. Its grains of starch are hard and do not break during milling, making it ideal for foods of this type.

Our durum wheat producers follow a sowing process which is favoured by our environmental conditions, with rich soils that facilitate the task. The first step is sowing, which begins in November or December. The crop then develops, between early and mid-December, a process which continues until the appearance of the ears of wheat in the month of April. As from that moment, the cereal ripens in the fields.

Once the ear has emerged and fertilisation has occurred, the following step is the creation and filling of the grain.

The sowing rate used by our durum wheat producers is between 220 and 230 kilos of seeds per hectare.

Growth in the number of durum wheat growers

The cultivation of durum wheat in the territory of Cooperativa Campo de Tejada has grown significantly. The production of this cereal has a number of requirements which are met perfectly by the soil in this area. The climate and the rich soil produce durum wheat of the highest quality which is recognised both in Spain and abroad.

All of this, together with the fact that it is a highly profitable cereal, has led to an increase in the crop area and the number of durum wheat producers in the region.

The high temperatures of late spring in the western part of Andalusia, where we are based, are ideal for the production of durum wheat with an excellent grain and a higher protein content, as well as more colour (which is very important for the pasta industry).

In fact, our production is destined entirely to supply one of Spain’s leading pasta-producing brands.