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Pasta made from durum wheat (Triticum durum) is widely considered to be of superior quality than products made from, or containing common or bread wheat (Triticum aestivum). The lower-yielding and higher protein content T. durum however, can be considerably more expensive than the higher-yielding, lower protein content T. aestivum. It is this price differential that can become the driver for economic substitution. Generally, deliberate adulteration or economic substitution is driven by the global wheat commodity prices, which, in turn, are the direct result of supply and demand, with crop failure being the root cause of...

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