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The ordinary grains are grown for home consumption, but the macaroni wheat crop is manufactured into macaroni paste for export.

The durum wheats or macaroni wheats, as they are often called, are also spring wheats which promise to displace all other spring varieties because of their excellent yields under extreme dry-farm conditions.

E. V. Wilcox says in Farming that in 1899 a small quantity of durum or macaroni wheat was introduced into this country for trial.