Spatial variation of quality traits in Algerian durum wheat cultivated in different environments

摘要

Wheat covers more than 2.5 million hectares in Algeria and is the main staple food crop and income generation for resources-limited farmers. Area cropped in wheat is expanding however, the quality is not well known and varies from region to region. Improvement of durum wheat quality is a major concern in Algeria to better cope with the consumers’ needs. Local landraces are highly appreciated for local bread and couscous, while the newly released cultivars quality is often affected by environmental factors. Four local durum varieties were studied in three different regions of Algeria (a sub littoral and two high plateau areas) during 2010/2011cropping season. Protein content, yellow berry and black spots on the grain levels, grain moisture level, thousand kernel weight and grain yield were analyzed. Results showed globally a P12.5%, low yellow berry and black points levels) has been obtained.