In February, Mr Stuart undertook trials on three new durum varieties - Hyperno, Caparoi and 53188 (801).

The month-long trial was a long process, because a silo had to be emptied and cleaned out, to ensure there were no contaminants. Then the whole mill had to be cleaned.

"At the end of the day, all of the three varieties produced very good quality semolina," he said.

"Caparoi produced a plump kernel that milled beautifully.

"We had a few hiccups with Hyperno, it seemed to hold quite a lot of moisture in the outer layers, but it still produced very good semolina."

The best extraction rates - how much semolina is taken out of the kernel - came from the 53188 variety, at 80 per cent. This was followed by Caparoi on 78.5pc and Hyperno on 77pc.

All three varieties produced the desired yellow colour in their flour.

"It's important we're able to produce a consistent colour," Mr Stuart said.

"The people in the shops don't want to see bright or dull colours. We need a consistent rich, golden colour."

Mr Stuart said San Remo would be happy to buy and use any of these new varieties.

"The good thing now is that growers have choice, they have a different growing options," he said.

Last year AWB and San Remo introduced area-based contracts for durum into SA, and Mr Stuart said it had been a popular option with growers. Those contracts are set to be offered again this season.

Mr Stuart will be one of the speakers at the Durum Growers Association's annual forum at Blyth Cinema from 8.30am to 1pm on Tuesday, March 30. A lunch will be held at the Blyth Hotel following the forum, featuring pastas made with the new varieties.

* Details: John Green 0427 101 482