Grainswest - Spring 2025

Spring 2025 Grains West 42 Market uncertainties aside, durum farmers also face the potential of continued drought conditions and pest threats such as a rise in wheat stem sawfly pressure. spring moisture should be at or near capacity, and that’s reason for hope.” Memories of weather conditions last May and June remain fresh in his mind. Precipitation and temperature were good until the rain turned off and the heat turned on. With spring seeding soon to come, his prospects for durum production look solid. “We still have to grow the crop, and until we do, we won’t know,” said Leguee. “Are we in for another hot summer, or will we finally get a break? If July brings temperatures consistently above 29 C again, it won’t matter how much water we have in our soil profile; the crops just can’t take it.” Durum also faces a significant pest threat that can lower yield. In southern Alberta, for example, wheat stem sawfly pressure has been on the rise in spring wheat. Though the parasite can also attack certain barley varieties, rye and triticale, it oen hits durum the hardest. Sawfly larva chew through the base of the stem, which causes the plant to fall to the ground. Field loss from this pest can reach 80 per cent. To combat the insect, many durum farmers in southern Alberta have turned to sawfly resistant durum, which has driven a yield increase in the region. The decision on whether to add durum to your lineup, or subtract it, is also about trade-offs. “We switched from spring wheat to 100 per cent durum a few years ago,” said Dave Bishop, Alberta Grains Region 1 director who farms near Barons. “Durum is worth a bit more money than spring wheat and offers slightly better yield, but it also downgrades more easily, so there is a lot to consider.” FOR QUALITY, COME TO CANADA Canadian farmers may grapple with a myriad of factors that impact their durum plans, but one maxim shines through: There is no substitute for quality. “Countries like England, Morocco, Algeria and Italy love the quality of our durum,” said Bishop. He recently returned from a Cereals Canada New Crop Trade and Technical Mission to Morocco, a major importer of Canadian durum. “Those four countries can’t produce enough durum domestically to supply the demand, so they need us. Everywhere we went, we were asked about our yield, quality and weather conditions. Will we have a good crop next year? Is our supply level sustainable for the long term?” Bishop also noted sustainability and the environment are increasingly relevant to buyers. “Customers want to know if we are wrecking the environment by what we’re doing and if we can maintain our quality through sustainability practices.” With the population growing in all four of these top customer nations, demand continues to increase, and he doesn’t see this changing. And yet, there are potential clouds on the horizon. “The main risk for Canada is if other countries start producing a higher quality durum,” he said. “Keep in mind, though, that there is a limited area where durum can be grown.” Still, the potential impact of new competitors such as Turkey and northern Mexico must not be taken lightly. The U.S. also produces good quality desert durum in arid regions of Arizona and southern California. The Morocco mission, and others like it, underscore a critical element that can give Canada an edge in the global marketplace: the personal touch. “We find that it’s critical to have our farmers visit the customer,” said Bishop. “Buyers want to hear from the person who grows the product they buy.” These missions also highlight the need for a team approach. Cereals Canada, the Canadian Grain Commission and Alberta Grains were all represented in Morocco. “The U.S. is out there promoting their product, and Canada must do the same,” said Bishop. “We tried doing it remotely during the pandemic, but there is no substitute for the one-on-one approach.” Larger worldwide durum supply and prices that are edging lower may be the new normal, said Driedger. From a durum farmer’s perspective, though, there is a lot to like. “When I look at the options on my farm, durum still pencils in better than a lot of alternatives,” said Leguee. “Farmers tend to move in a certain direction all together, and I don’t see a big move in or out of durum. It is still a great crop to grow. It has been the anchor in our rotation for decades now, and I hope that continues for years to come.” FEATURE