Durum wheat is a type of wheat that is known for its high protein content and unique gluten strength, which makes it ideal for making pasta and couscous. This variety of wheat is primarily grown in Mediterranean regions, North Africa, and the Middle East. Durum wheat plants are typically tall and have a higher tolerance to drought and high temperatures compared to other types of wheat. Research in this area focuses on breeding and genetic improvement to enhance yield potential, disease resistance, and overall quality of durum wheat varieties. Additionally, studies also explore the nutritional benefits of durum wheat products and their impact on human health.