گندم دوروم: تولید، ارزش غذایی و اهمیت اقتصادی

نوع مقاله : مروری

نویسندگان

موسسه تحقیقات کشاورزی دیم کشور، معاونت سرارود، سازمان تحقیقات، آموزش و ترویج کشاورزی، کرمانشاه، ایران

چکیده

گندم دوروم دومین گونه زراعی مهم گندم و دهمین محصول زراعی مهم دنیا است که حدود شش درصد سطح زیر کشت گندم را شامل و تولید سالانه آن بین 37 تا 40 میلیون تن می­باشد. کشورهای با شرایط آب‎و‎هوای مدیترانه­ای، بزرگترین تولیدکنندگان گندم دوروم و بزرگترین مصرف­کننده محصولات و فرآورده‎های آن هستند. از لحاظ تاریخی، گندم دوروم به محیط­های کم‎بارش و با بارندگی متغیر و با تنش گرمایی انتهای فصل رشد، مانند شرایط مدیترانه، سازگار است. در واقع، کشورهای حوزه مدیترانه (الجزایر، ترکیه، ایتالیا، مراکش، سوریه، تونس، فرانسه، اسپانیا و یونان) تقریباً 50 درصد سطح زیرکشت و تولید جهانی گندم دوروم را تشکیل می‎دهند. خارج از منطقه مدیترانه، کانادا، مکزیک، ایالات متحده آمریکا، روسیه، قزاقستان، آذربایجان و هند، تولیدکنندگان بزرگ گندم دوروم هستند که سه کشور اول، مهم‎ترین آن‏ها می‏باشند.گندم دوروم از لحاظ ژنتیکی، مورفولوژیک و فیزیولوژیک، متفاوت از گندم نان است و از لحاظ ترکیبات شیمیایی، میزان پروتئین، املاح و ویتامین­ها و رنگدانه­های کاروتنوئیدی نیز غنی­تر از گندم نان  است. گندم دوروم با دانه سخت شیشه‌ای و زردرنگ، علاوه بر تأمین یک منبع مهم انرژی، دامنه وسیعی از املاح و ویتامین­ها، پروتئین و گلوتن، رنگدانه بتا-کاروتن (ترکیبات آنتی­اکسیدان و ضد سرطان) و همچنین کربوهیدرات‌های ساده، مواد معدنی و سایر ترکیبات غذایی ضروری در رژیم غذایی انسان را تأمین می­نماید. گندم دوروم با داشتن درصد بالای پروتئین (14-12 درصد وگاهی تا 22 درصد) در مقایسه با برنج (7 درصد) و گندم نان (10 تا 12درصد)، از جمله مهمترین مواد غذایی است. در گندم دوروم، میزان کلسیم، آهن، منیزیم، فسفر، پتاسیم، روی و مس، به مراتب بالاتر از میزان این عناصر در گندم نان و برنج قهوه­ای و سفید می‎باشد. بالا بودن میزان این عناصر در دانه گندم دوروم، بیانگر اهمیت ارزش غذایی این محصول نسبت به محصولات ذکر شده است که بخش عمده ای از سبد غذایی مصرف کننده را تأمین می­کنند. علاوه بر سمولینای گندم دوروم که در تهیه محصولات خمیری از قبیل ماکارونی، پاستا، لازانیا و نودل به­کار می­رود، از گندم دوروم در تهیه محصولات دیگری همچون بلغور، کوسکوس، فریکه و نان نیز استفاده می­گردد. هدف از این مقاله مروری، بررسی توزیع جغرافیایی و میزان تولید گندم دوروم در مناطق مختلف دنیا، معرفی ارزش غذایی و فرآورده‎های حاصل از آن و طرز تهیه آن‎ها و همچنین بررسی ارزش اقتصادی این محصول ارزشمند می­باشد. همچنین ارقام اصلاح شده جدید گندم دوروم با ویژگی­های زراعی مناسب معرفی خواهند شد. 

کلیدواژه‌ها

عنوان مقاله [English]

Durum wheat: production, nutritional value and economic importance

نویسندگان [English]

  • Reza Mohammadi
  • Reza Haghparast
Dryland Agricultural Research Institute, Sararood Branch, Agricultural Research, Education and Extension Organization (AREEO), Kermanshah, Iran
چکیده [English]

Durum wheat is the second most important crop of wheat and the tenth most important crop in the world, which includes about 6% of the area under wheat cultivation and its annual production is between 37-40 million tons. Countries with Mediterranean climates are the largest producers of durum wheat and the largest consumers of durum wheat products. Historically, durum wheat is well adapted to a dry area with variable precipitation rates and terminal heat stress, such as the Mediterranean basin. In fact, the countries of the Mediterranean basin (Algeria, Turkey, Italy, Morocco, Syria, Tunisia, France, Spain, and Greece) account for almost 50% of the world's cultivated area and production of durum wheat. Outside this basin, Canada, Mexico, the United States, Russia, Kazakhstan, Azerbaijan, and India are the largest producers of durum wheat, respectively. Durum wheat is genetically, morphologically, and physiologically different from bread wheat, and in terms of chemical compounds, its amount of protein, minerals, vitamins, and carotenoid pigments is higher than bread wheat. Durum wheat with hard vitreous and yellow grains, in addition to providing an important source of energy, possessing a wide range of minerals and vitamins, protein and gluten, beta-carotene pigment (antioxidants and anti-cancer compounds) as well as simple carbohydrates, minerals, and other nutrients compounds that are essential in the human diet. Durum wheat is one of the most important foods with a high percentage of protein (12-14% and sometimes up to 22%) compared to rice (7%) and bread wheat (10 to 12%). In durum wheat, the amount of calcium, iron, magnesium, phosphorus, potassium, zinc, and copper is much higher than the amount of these elements in bread wheat and brown and white rice. The high content of these elements in durum wheat grain indicates the importance of the nutritional value of this product compared to the mentioned products that provide a major part of the consumer's food basket. In addition to semolina, which is used in the preparation of paste products such as macaroni and spaghetti, lasagna, noodle, etc., durum wheat is used in the making of other products such as bulgur, couscous, freekeh, durum wheat bread, etc. In this review article, the aim is to study the geographical distribution and production of durum wheat in different regions of the world, to introduce the nutritional value of the products and their products and their preparation, as well as to study the economic value of this valuable product. Moreover, new-released durum wheat cultivars with appropriate agronomic characteristics will be introduced.

کلیدواژه‌ها [English]

  • Durum wheat
  • nutritional value
  • climatic adaptation
  • products

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