Episode Details

Kansas farmers are betting big on a new durum wheat variety, specially bred for pasta, as they seek to revive wheat farming amid declining acreage and shifting crop priorities. Developed by Kansas State University, this drought-tolerant wheat offers higher profits and less water use—critical in a state facing falling aquifers. While it won’t replace bread wheat, it could become a game-changer for western Kansas farmers, especially as a grain elevator in Scott City now accepts it for processing into semolina flour. But with strict quality demands and weather-sensitive yields, success hinges on market stability and careful risk management.

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