 Good morning, my name is Ilias Ilias or Elias, whatever you're comfortable with. You know I've been at NDSU since 1990 as a Durham Wheat Breeder. Today I'm going to talk to you about some of the Durham varieties that you can probably see them here. You don't see much, they are still in the green stage. I normally come to Welliston area and most of you probably know me. I enjoy doing that but because of the COVID-19 this year we're going to have to do this and hopefully you can get something out of this video. What I like to do is to talk about the Durham varieties, the ones that are the predominant ones, the ones that they're grown in North Dakota on majority of the acres and then also I will talk about some of the newer varieties. This year for example the variety Joppa that we released in 2013 was grown on 30% of the acreage in North Dakota. When you look at Joppa based on the last three years average across the state will yield about 63 bushels an acre. It's a very high yielding variety but in the Welliston area it will yield less because of the environment so it's going to get about maybe 43 bushels an acre in the Welliston area. After that we have the variety Divide which we released in 2005 that was or this is last year was grown on about maybe 22% of the acreage in North Dakota. It's not as high yielding as Joppa but has a very good yield potential plus some tolerance to SCAP and that's why most of the producers they like it. After that there is the variety Alcabo which we released in 2005 last year was grown on about 8% of the acreage in North Dakota. Across the state it yields less than Joppa but in the Welliston area it still has very high yield potential it's almost as good as Joppa. The variety after that it's Carpio Carpio we released in 2012 last year was grown on about 6% of the acreage in North Dakota. It has a good yield potential across the state but in the Welliston area it yields less than the variety Joppa or Carpio. The latest two varieties that we released in 2017 that is Andy, Grino and Andy Rivland. They both have good yield potential especially Andy Rivland. Andy Rivland across the state it out yields all the varieties including Joppa maybe by about 2% to 4% depends on the variety. In the Welliston area Andy Rivland it has similar yield maybe half a percent higher than Joppa and the same thing maybe half a percent over Alcabo. Now this is the yield potential of these when we look at the test weight all the varieties more or less they have the similar test weight especially in the Welliston area maybe they average about 61 pounds per bushel. The highest test weight you're going to find it in Alcabo it's about maybe half a pound heavier. Colonel size the largest colonel is Andy Rivland is the new one maybe about a gram or two for a thousand colonel weight otherwise all of them they are characterized by large colonels which they have about 40 grams per thousand colonel weight. Height wise they're all about 22 inches in height in the Welliston area with the exception of Alcabo Alcabo maybe is a couple inches shorter than the rest of them and that's why it's well known for its straw strength. Height wise are days to heading they're all on the medium size there is not much difference it's about 63 days from planting to heading. For quality the most important one is protein as we all know we need about 13.5 percent protein to make good pasta and if you look at all the varieties you will see all of them they have that 13.5 percent or higher. The highest protein content you're going to find it in the variety Andy Rivland even though it has a very high yield similar Andy Grano will have very very high protein content like I said they're all more than 13.5 percent with the exception of Joppa Joppa on average maybe will have about half to 1 percent less in protein content than the other varieties. Now it's good to have protein what about the quality we need the quality to make the good pasta. You can measure quality by mixograph score from 1 to 8 8 being poor 8 I mean 1 being poor and 8 being strong you will see that Carpio the variety Carpio has almost 8 it's a perfect when it comes to gluten strength followed by Andy Rivland and Joppa they both have about 7 7.3 7.2 and Divide also has about 72 and the remaining they are about maybe 6.8 or 6.9 so all of them they have very good gluten strength. Other way to measure it is by gluten index from 1 to 100 one being very poor a hundred being very good if you look at Carpio it has about 92 and the Rivland about 90 Joppa is about 90 Divide Alcabo they are a little bit lower maybe they are like 80 but if you compare this to the very old varieties the Montrel that was very popular at one time Montrel had a gluten index about 25 so you can see the improvement in the gluten index when when we talk about quality. Disease wise the most important disease is Fusarium head blight as I mentioned earlier the variety Divide was grown on large egregious because people like because of the tolerance in the scab now Andy Rivland has the lowest disease severity compared to all the varieties followed by Divide the darn levels it's lower but the lowest darn level you're going to find it in Joppa so we have varieties now they have some kind of tolerance to the scab 10 spot Sceptoria they're all the same they're all in the medium type medium medium resistant or medium susceptible so there is no advantage or odysse advantages in any of them they're all resistant to the rust so we don't have problems with the rust also the latest thing is cadmium cadmium it's a heavy metal that you can find it in the soil it happened that the Durham likes to absorb cadmium and we don't want cadmium in our pasta because I guess it causes cancer or all these other things so we don't want it the international export market they put limitation that you cannot have more than 200 parts per billion cadmium levels in Durham they will not purchase it from you so if you look at all our varieties you'll see there between 150 to 200 depends on where you grow these so we are right on the edge of that but the two varieties that we released in 2017 and the grano and Andy Rivlin we were able to put a gene in there to stop the absorption of of cadmium or or or will have lower absorption so if you look at the Andy Rivlin and Andy grano they will have about 40 parts per billion so we are way far away from the 200 so so in that way we can at least protect our international export market and also we provide a high quality Durham for the pasta industry obviously we don't want any cadmium in in our pasta I think that's all what I have for you guys so I hope this was a beneficial for you so you can make decisions and what to put on your farm and what whatever you do I wish you good luck with with your crop thank you