Abstract
With a wheat area of around 2.5 M ha and a production of some 8 Mt of wheat, Italy (I) is among Europe’s leading wheat producers. Almost two-thirds of the Italian wheat area and more than half of the total wheat production consists of dumm wheat,1 used for the production of semolina and pasta products for export. The area under wheat in Italy has decreased considerably since the beginning of the 20th century. Whereas wheat represented more than half the arable crops grown in Italy in 1956, its share was less than one-third forty years later in 1996. Notably, the decrease concerned bread wheat more than dumm wheat.
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Belderok, B., Mesdag, J., Donner, D.A. (2000). Italy. In: Donner, D.A. (eds) Bread-making quality of wheat. Springer, Dordrecht. https://doi.org/10.1007/978-94-017-0950-7_19
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DOI: https://doi.org/10.1007/978-94-017-0950-7_19
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