Wheat is the second largest cereal grain produced, consumed and traded in the world today. Violar S.A. imports/exports three different wheat varieties:
Durum Wheat
Durum is the hardest of all wheat. Its density, combined with its high protein content and gluten strength, make durum the wheat of choice for producing flour for premium pasta products. Greece produces more than 1 million metric tons of durum wheat and consumes around 700 thousand metric tons. The rest is usually exported to Italy, and North African countries like Tunisia, Algeria and Morocco. Greek durum wheat, depending on the weather conditions during cultivation and ripping, comes in three qualities, named S1, S2 and S3. These are their basic characteristics:
| Greek Durum Wheat Qualities | |||
| S1 | S2 | S3 | |
| Specific Weight | >78% | 74%-78% | <74% |
| Vitreous | <80% | 80%-60% | <60% |
| Broken | <5% | 5%-6% | >6% |
| Black & Foreign Matter | <3% | <3% | >3% |
| Protein | 13%-14% | 12%-13% | <12% |
| Dry Matter | >88% | 87%-88% | <87% |
Milling Wheat
This is the most common and most cultivated wheat variety in the world. Its flour is used to produce bread. Violar S.A. imports and exports milling wheat, depending on our customers needs.
Feedstuff Wheat
The poorest in nutritional ingredients wheat is popular among farmers as food for their animals. It is highly digestible and the quality varies between production plants. Typically it is a good source of phosphorus, but low in calcium, sodium and vitamins.
To get a quote for any wheat type please click here
“And the floors shall be full of wheat, and the vats shall overflow with wine and oil.” The Bible