Sustainable U.S. Durum Production is Something Else to Celebrate on World Pasta Day
Whether it’s in a meal of pasta in Italy or a dinner table somewhere else in the world, farmers who grow U.S. durum play a vital role in feeding the world while preserving the land for the next generation.
As we celebrate World Pasta Day on October 25, it’s important to recognize the producers of one of the world’s most popular foods: U.S. durum wheat farmers. Durum wheat, the key ingredient in pasta, is grown mostly in North Dakota, Montana, and the Desert Durum® regions of Arizona and California. These farmers are committed not only to producing high-quality wheat but also practicing sustainable farming techniques that protect the land, resources, and durum supplies for future generations.
A Longstanding Commitment to Sustainability
Sustainability was a cornerstone of U.S. durum farming long before it became a consumer-driven expectation. Many U.S. farmers have employed conservation tillage and crop rotation to improve soil health and conserve water. For example, in Arizona, Desert Durum® farmers have found that rotating wheat with crops like lettuce can reduce irrigation water usage by nearly 30%. Additionally, no-till farming practices have increased significantly, with farmers reporting the use of no-till methods on 45% of wheat acres in 2017, up from just 20% in 2004.
This commitment is reflected in the substantial participation of U.S. wheat producers in USDA conservation programs. Between 2018 and 2021, U.S. wheat producers entered into over 7,500 contracts through Farm Bill programs that promote cover crops, erosion control, and reduced tillage – vital practices that help ensure the long-term viability of their land and crops.
Mark Birdsall, Vice Chairman of the North Dakota Wheat Commission, harvests wheat on his farm near Berthold, North Dakota. Birdsall grows durum and hard red spring wheat.
“The generational nature of farming also drives our sustainable efforts,” said Mark Birdsall, vice-chairman of the North Dakota Wheat Commission. “I have kids farming. I have grandkids that are going to farm, and they’re going to have kids who are going to farm, too. Anything I can do to generate better soil health and a structure that will maintain this farm for years and years to come, long after I’m gone, I guess, is what I would consider beneficial to everyone.”
Durum Wheat’s Role in a Changing Market
In recent years, the world’s consumers have become more environmentally conscious, placing greater emphasis on how their food is grown.
Durum wheat, the key ingredient in pasta, is grown mostly in North Dakota, Montana, and the Desert Durum® regions of Arizona and California.
Research from U.S. universities and global studies, such as PwC’s “Voice of the Consumer” survey, indicate that a significant number of shoppers are willing to pay more for sustainably produced food, particularly when producers are transparent about their methods. This demand aligns perfectly with the practices already employed by U.S. durum farmers and their commitment to continuous production improvement.
“We’re increasingly aware that consumers are becoming more interested in where their food comes from. We see the relationship between producers, processors, and consumers growing closer. In the long run, I believe this is a win-win situation,” said Birdsall.
This combination of quality and responsible farming has helped U.S. durum wheat stand out in the global marketplace. Whether it’s in a meal of pasta in Italy or a dinner table in the United States, U.S. durum and the families who produce it play a vital role in feeding the world while preserving the land for the next generation.
– Article by Jesse Harding Campbell
