Throughout his decades of research, NDSU University Distinguished Professor of plant sciences, Elias Elias, has become internationally recognized for his work on durum wheat, a type of wheat used to make pasta.
Elias’ research focuses on durum wheat breeding, with an emphasis on improving traits to meet the needs of farmers, manufacturers and consumers alike. From increasing crop yields to enhancing protein levels and even refining the appearance of pasta, every detail plays a role in his work.
He also studies common diseases that affect durum wheat, including Fusarium head blight, a fungal disease that can cause severe yield loss. In addition, Elias is researching ways to develop durum wheat varieties with low cadmium uptake, a toxic heavy metal found in soil that can pose serious health risks when consumed.
Much of this work takes place in research fields across North Dakota, including at NDSU’s Research Extension Centers located in Casselton, Carrington, Dickinson, Hettinger, Langdon, Minot and Williston.
“We are all over the states because when we develop a variety of durum wheat for the producers, we want it to be good everywhere,” Elias said.
The impact of Elias’ research is significant. In the last five years, durum wheat has contributed approximately $1.5 billion to North Dakota’s economy. Elias’ varieties are grown on 90% of the state’s acreage generating $1.35 billion. The durum variety’s high quality has also created strong demand in international markets. For Elias, research is ultimately about creating solutions that benefit everyone.
“We are famous for the quality of durum wheat that we have in North Dakota because it makes good pasta. That would not be possible without the research. So, we do a lot of research trying to figure out what should we improve. You get a good quality product for the consumer and for the state, for everybody,” he said.
Source : ndsu.edu