1101.00.00.20 - Durum wheat

This HTS category, 1101.00.00.20, specifically classifies durum wheat. Durum wheat is a hard, amber-colored wheat that is denser and has a higher protein content than other common wheat varieties. Its primary use is for the production of pasta, couscous, and some specialty breads due to its unique gluten characteristics which provide elasticity and firmness when cooked.

Distinguishing durum wheat from its siblings is crucial for accurate classification. While 1101.00.00.10 covers hard spring wheat and 1101.00.00.30 encompasses white winter wheat, this category is exclusively for durum wheat, regardless of its growing season. The key differentiator lies in the specific varietal characteristics of durum, its hard vitreous kernel, and its predominantly end-use in pasta production, setting it apart from other wheat flours.

As this is a leaf node within the HTS database, there are no further subcategories for durum wheat under this specific code. Classification stops at this granular level, meaning that any product falling under the description of durum wheat, as defined by its physical and chemical properties and intended use, will be classified here. This ensures a precise and unambiguous identification for trade purposes.