June 21, 2001

Pierce, A New Variety of Durum Developed At NDSU

The North Dakota Agricultural Experiment Station at North Dakota State University announces the release of a new durum variety named ‘Pierce’.

"Pierce was developed from a cross made between two diverse experimental lines," says Elias M. Elias, associate professor and plant breeder in NDSU’s department of plant sciences. "Pierce is resistant to both stem and leaf rust and its leaf disease and scab ratings are similar to those of the variety ‘Renville’. Pierce is a strong gluten durum cultivar with high yield potential, test weight and good pasta color."

Pierce is adapted to growing in a wide area of North Dakota and is especially well adapted to the North Central region of the state. "Pierce yielded similar to Mountrail and out-yielded Ben by six percent and Lebsock by two and a half percent in North Dakota trials from 1998-2000," says Elias."Test weight of Pierce was similar to Lebsock and greater than Ben and Mountrail."

Because of its high yield potential and medium plant height, Pierce is expected to replace some acres of Renville and Monroe Elias says if Pierce were to replace only 35 percent of the acreage of these varieties, it would generate, at current prices and with average yields, an additional annual income of five million dollars for North Dakota durum growers.

Initial seed increase will be at various research/extension centers. Allocation will be made to county crop improvement associations and the North Dakota Agricultural Association in 2002. Research was partially supported by funds from the North Dakota Wheat Commission and the National Pasta Association.

The new variety was named in honor of Pierce County in North Central North Dakota.

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Source: Elias M. Elias, (701) 231-8159, elias_elias@ndsu.nodak.edu
Editor: Rich Mattern, (701) 231-6136, Richard_Mattern@ndsu.nodak.edu

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