Cereals; wheat and meslin, durum wheat, seed

HS code 100111 covers the classification of durum wheat, a type of wheat that is highly valued for its use in the production of pasta, couscous, and other semolina-based foods. As a staple crop, durum wheat plays a crucial role in the global food supply, providing a reliable source of carbohydrates, protein, and other essential nutrients. This industry is of significant economic importance, with durum wheat production and trade contributing to the livelihoods of farmers, millers, and food manufacturers worldwide.

The production of durum wheat typically involves a series of well-established agricultural practices. Farmers begin by carefully selecting and preparing the soil, ensuring optimal nutrient levels and drainage. The wheat is then sown, often using specialized seeding equipment, and carefully tended throughout the growing season, with regular watering, fertilization, and pest management. At harvest, the wheat is mechanically cut, threshed, and cleaned to separate the grains from the chaff. The cleaned durum wheat is then stored, transported, and processed for use in a variety of food products.

The primary inputs required for the durum wheat industry include fertile agricultural land, high-quality seed varieties, water for irrigation, farm machinery and equipment, and labor for planting, tending, and harvesting the crop. Additionally, farmers may utilize fertilizers, pesticides, and other agricultural inputs to optimize yields and quality. The processing of durum wheat into semolina and other products also requires specialized milling equipment, energy sources, and skilled workers.

The primary output of the durum wheat industry is the harvested grain, which is then processed into a variety of food products. Durum wheat is most commonly used in the production of 190211 Pasta, uncooked, not stuffed or otherwise prepared, 190220 Pasta, stuffed, whether or not cooked or otherwise prepared, and 190230 Pasta, dried. Additionally, durum wheat is used in the production of 190120 Mixes and doughs for the preparation of bakers' wares of heading 1905, 190410 Prepared foods obtained by the swelling or roasting of cereals or cereal products (for example, corn flakes, and 190531 Sweet biscuits. The byproducts of durum wheat processing, such as wheat bran and germ, may also be used in animal feed or further processed into other food and non-food products.