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However, Zimbabwe’s wheat is predominantly soft, and there is a need to blend it with imported hard wheat varieties to produce quality flour for bread, according to the Grain Millers Association of Zimbabwe.

Both grains are short and plump, and grind more easily than their hard wheat counterparts.

While wet conditions have aided planting on the country's east coast, known for its high-protein hard wheat, timely rains in Western Australia have also lifted sowing.

Soft wheats have less gluten — and thus, less protein — than hard wheats.

It's a hard wheat — hence the name durum, which is Latin for "hard," — and is so-called because of the strength of the durum berry itself, requiring significant force to mill.