Tunisian Durum Wheat Varieties: Influence of Geographical Origin

Durum wheat is an important crop, whose grain is used for the production of pasta, bread, couscous, bulgur, and other products. The end-use of wheat is heavily determined by the grain’s characteristics, which depend on the wheat variety, the environmental effects, and genotype–environment interactions. In Tunisia, ancient durum wheat varieties disappeared and they were replaced by other new breeding programs. Modern Tunisian durum wheat varieties were collected from different zones throughout the country. The wheat varieties were evaluated for various chemical and technological quality parameters. Results of quality characteristics of the examined wheat grains showed a strong influence of the growing zone on almost all analytical parameters. These differences between wheat varieties may be ascribed to the differences between the genotype–environment interaction such as soil, climate, and the use of fertilizers, etc.