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Buyers and Processors
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Quality Parameters

Customers evaluate quality in all stages of the wheat-to-bread or durum-to-pasta process. For this reason, when wheat breeders develop new varieties, they consider the quality of the kernel itself, as well as flour, dough and baking characteristics for hard red spring wheat or semolina and pasta-making characteristics for durum wheat. Many of these characteristics affect price. The value of each is determined by the market place and can change frequently, even daily.