Cereals; wheat and meslin, durum wheat, other than seed

HS code 100119 covers durum wheat, a type of wheat that is highly valued for its high protein content and exceptional milling and baking qualities. As a staple cereal grain, durum wheat plays a crucial role in the global food supply chain, serving as a key ingredient in a wide range of products, from pasta and couscous to bread and semolina. This industry is of significant economic importance, with durum wheat production and trade contributing to the livelihoods of farmers, millers, and food manufacturers worldwide.

Durum wheat is primarily cultivated through traditional farming methods, involving planting, harvesting, and processing. The crop is typically sown in the fall or spring, depending on the local climate, and requires specific soil conditions and precipitation levels to thrive. After harvesting, the wheat is transported to processing facilities where it undergoes cleaning, drying, and milling to produce the desired products, such as semolina flour or durum wheat kernels.

The production of durum wheat relies on several key inputs, including high-quality seeds, fertile agricultural land, adequate water resources, and specialized farming equipment. Additionally, the industry requires energy sources, such as fuel for farm machinery and transportation, as well as labor for planting, harvesting, and processing the wheat. Fertilizers and pesticides may also be used to optimize crop yields and quality.

The primary outputs of HS code 100119 are durum wheat grains and semolina flour, which are widely used in the production of pasta, couscous, and other wheat-based foods. These products are often further processed and incorporated into 190211 Pasta, uncooked, not stuffed or otherwise prepared, 190219 Pasta, uncooked, stuffed or otherwise prepared, and 190220 Pasta, cooked, stuffed or otherwise prepared, among other food items.