Durum Wheat Varieties: Potential for Pakistan

Explore how durum wheat varieties Chenab Pasta-24 and Durum-21 could diversify wheat production in Pakistan, improve farm profitability, and meet demand for pasta and other value-added foods.

FOOD AND NUTRITION

Muhmmad Kashif and Hajan Ambreen

10/15/2026

With the ongoing trend of urbanization in Pakistan, there has been a noticeable shift in dietary preferences among the urban population, leading to an increased demand for pasta-based products such as macaroni and spaghetti. According to a 2014 study by the Woodrow Wilson International Center for Scholars, Pakistan is urbanizing at a rate of 3% per year making it the fastest urbanizing country in South Asia. “More Pakistanis are living in cities than ever before,” spoken by Krishna Dev Joshi, a wheat improvement specialist at CIMMYT. These pasta-based products which are popular in urban areas are primarily derived from Triticum Durum (durum wheat), a crop that has not been widely cultivated in Pakistan due to the lack of economic incentives and established markets.

Despite the limited market-driven motivation for durum wheat cultivation, agricultural research institutes continue to play a crucial role in enhancing the diversification and sustainability of the country’s agricultural sector. In line with this objective, two new durum wheat varieties: Durum-21, developed by Wheat Research Institute (WRI), Ayub Agricultural Research Institutes (AARI), and Chenab Pasta-24, developed jointly by the Department of Plant Breeding and Genetics (PBG), University of Agriculture Faisalabad and the Institute of Plant Breeding and Biotechnology (IPBB), MNS University of Agriculture, Multan. The adoption and success of these varieties will largely depend on their agronomic performance and adaptability, as well as the willingness of farmers to integrate them into existing cropping systems.

The growing demand for value added wheat products such as semolina-based goods and baked items has highlighted the need for high quality durum wheat varieties adapted to Pakistan’s diverse agro-ecological conditions. This study is designed to investigate the newly released durum wheat lines for key agronomic and qualitative traits in order to determine their cultivation potential across varying climatic zones. The primary objective is to analyze their adaptability, yield stability and end-use quality parameters, especially in relation to industrial use. By profiling these traits, the study aims to identify the most suitable regions for their cultivation and to forecast their potential impact on the local agricultural economy, sustainability and the evolving food processing industry in the coming years.

In light of points mentioned above, particular attention has been given to two notable varieties, Durum-21 and Chenab Pasta-24, whose trait profiles are indicative of significant potential for both on-farm performance and industrial application. Their botanical attributes are as follows:

Chenab Pasta-24 is a newly released durum wheat variety which belongs to the species Triticum Turgidum and is suitable for cultivation in irrigated areas of Punjab. It matures in a medium duration, with sowing recommended from November 1st to 30th. The plant has a semi-erect seedling growth habit, white coleoptile and no anthocyanin pigmentation. Its height ranges from 82-88 cm with 400-425 tillers per meter square and erect growth at booting. The stem is dark green, thick-walled, stiff, and has medium stem waxy bloom. The flag leaf is erect, slightly twisted, 20-25cm long and 2.3-2.6cm wide with sheath waxy bloom present. The ear emerges in 90 days and is dense, small to medium, yellowish white at maturity, and awned. Awns are long, light black, semi-erect and cover the whole spike and awns spicules are present. The glumes are 10mm long and 5.8mm wide with strong attachment and sharp, inflected beaks, surface is smooth and pubescence is present. Seeds are amber, ovate, hard and rough with a 1000 kernel weight of 35-40 g, 50 seeds per ear, and protein content ranging from 12.5% to 13%. It shows high resistance to lodging, shattering, stem rust, leaf rust, stripe rust, loose smut and Karnal bunt. Chenab pasta-24 demonstrated gluten and protein content (12.5% to 13%), making it highly suitable for pasta and noodles but poor for chapatti quality, outperforming local checks such as D-97.

Durum-21, has medium to tall plants (96-100cm), an erect to semi-erect habit, stiff stems, 350-450 tillers per square meter. Ears emerge in 110-120 days and are small to medium in size with 55-65 seeds per ear demonstrating yellowish color at maturity. It exhibits no anthocyanin pigment, features a long flag leaf (27-30 cm) which is twisted up to medium. It is resistant to lodging, shattering and diseases such as stem rust, leaf rust, stripe rust etc. With good bread and chapatti quality, adaptability to diverse ecological zones and favorable fertilizer response, Durum-21 also shows potential for high yield and strong performance more than two check varieties Durum-97 and Faisalabad-2008. It has proved to give good yield across different locations in Punjab and Khyber Pakhtunkhwa (KPK).

Chenab pasta-24 showed exceptional yield performance across various locations in both Punjab and KPK. In preliminary and local yield trials (2017-19) conducted at UAF and MNSUA, it produced an average yield of 4720.75kg/ha, showing a 32.47% increase over Durum-97 which yielded 3543.75 kg/ha. In Out-Station Microplot Yield Trials conducted at 8-9 locations in Punjab, it consistently outperformed check variety giving 25.95% higher yield. In Punjab Uniform Durum Wheat Yield Trials (PUDYT) during 2020-21 across 8 locations, it performed better than commercial check variety durum-97 at most locations. In the National Uniform Durum Yield Trials (NUDYT trials (2021-23) under both irrigated and rainfed conditions across Punjab and KPK, Chenab pasta-24 maintained outstanding performance for two consecutive years.

The variety Durum-21 yielded 3931kg/ha in the Preliminary Yield Trial, outperforming the check variety Durum-97 by 8.9%. In the Regular Yield Trial (B-trial) at Wheat Research Institute (WRI), Faisalabad (2016-17), it produced 3856 kg/ha. It was later evaluated in Punjab Uniform Wheat Yield Trial (PUDYT), showing a 1.45% higher yield than D-97. In the National Uniform Durum Yield Trials (NUDYT) during 2018-19 and 2019-20, it maintained superiority with 3.5% and 12.8% higher yields, respectively. Agronomic trials at WRI, Faisalabad further confirmed its better performance under optimized planting time, a seed rate of 150kg/ha and fertilizer application at the rate of N-P-K 120-114-60 NPK (kg/ha).

In addition to high yield performance, both varieties also exhibited promising grain quality traits essential for industrial processing and end use suitability. Chenab pasta-24 exhibited superior quality traits with a 1000 grain weight of 38.35g, and protein content of 12.70%, all higher than the check variety durum-97. It also showed better wet and dry gluten percentages, making it suitable for industrial use like pasta production. Durum-21 showed excellent quality traits with a high protein content (13.1-14.95%) and good gluten strength, making it highly suitable for pasta and noodles, outperforming check varieties Durum-97 and Faisalabad-2008.

Considering the increasing demand for value added wheat products in the urban markets, both Chenab Pasta-24 and Durum-21 are the promising varieties to be planted in Pakistan for the cultivation of durum wheat varieties. Both varieties are high yielding, resistant to disease and are industrially suitable, especially in the making of pasta and semolina. As expected, Chenab Pasta-24 has demonstrated very high yields in the parts of Punjab and KPK, and Durum-21 has great potentials with its protein percentage and its capability of adapting to a variety of agro-ecological regions. Farmers are advised to choose the variety that suits them better in their climatic region, market access as well as production objectives. The comparative information is offered as a foundation of decision-making; the final selection is up to the cultivator depending on his / her priorities.

Conclusion

Durum wheat offers Pakistan an opportunity to diversify wheat production and respond to growing demand for pasta, noodles, and other value-added products. The performance of Chenab Pasta-24 and Durum-21 demonstrates the potential of improved varieties to combine desirable agronomic characteristics, disease resistance, and industrial quality. Chenab Pasta-24 stands out for its strong yield performance and suitability for pasta processing, while Durum-21 offers promising grain protein content, yield advantages over established checks, and adaptability across different agro-ecological conditions. However, successful adoption will depend on selecting varieties suited to local climates, irrigation availability, production costs, and market requirements. Farmers should follow recommended sowing dates and agronomic practices while consulting local agricultural experts for region-specific guidance. Strengthening links among researchers, farmers, seed suppliers, and food-processing industries will also be essential to develop reliable markets. With informed variety selection and effective market support, durum wheat can contribute to farm profitability, agricultural diversification, and Pakistan’s growing value-added food industry.

Please note that the views expressed in this article are of the author and do not necessarily reflect the views or policies of any organization.

The writers are affiliated with the Department of Plant Breeding and Genetics, University of Agriculture, Faisalabad, Pakistan and can be reached at mkashifpbg@uaf.edu.pk

Durum Wheat Varieties: Potential for Pakistan

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