The organisation of this sector in France is shaped by the fact that durum wheat is used only to produce couscous and pasta for the human food market, and that there are few stakeholders involved (from selection to processing).
Biosud is one of the organisations promoting this sector, finding new markets to ensure that the quality, competitiveness, profitability and sustainability of the durum wheat sector are improved in a highly competitive context.
Increasingly complex challenges:
- Climate change, changing regulations and practices, and agronomic performance.
- Quality, environmental and energy cost issues: variability of raw materials and design.
- Economic and geopolitical issues: winning back the domestic market in France and food security in the Mediterranean.