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wheat the seed of civilization
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wheat the seed of civilization

The diversity of the grains is due to a multiple factors: the genetics, the climate, the land, the cultivation and the irrigation techniques, and the post-harvest treatment.
That which is denominated generically with the term grain or wheat meal indicates several species of the Triticum type from the Graminacee family.
The Triticum type is classified in six species among them the two most important for human life, since it is mostly used for food production, they are the specie of the hard wheat and that of the soft wheat.
In the temperate mild regions one cultivates hard wheat: the caryopsis (kernel) are glassy and gives a lumpy flour, or rather named semolina, in the cold temperate regions one cultivates, instead, a soft wheat: the caryopsis contains a white and floury substance, named flour.
The properties of the protein of the hard wheat makes it so that when it is kneaded it obtains the semolina with water, which are particularly indicated for the production of the Food Pasta.
In any case, in the South of Italy, for centuries the semolina, re-ground to reduce it to a granulation, is used for the production of typical breads, the most famous of which is the “Pane di Altamura”.
In addition to the diffused pasta, many Mediterranean foods are based on the hard wheat, among which are the most noted is the Cuscus, typical of the North African culture and the Bulghur, typical of the Mid Orient.
Today, wheat is cultivated in all continents with a surface of 215 million of hectares and it is the main resource of calories in human life.
It will remain a mystery, where the first ear of wheat was grown. Its beauty attracted the sight and aroused the curiosity of man .
The centre of the domestication was identified, from the archaeologists, in Mid Orient around 9000 a. C. in the definite area of the “Mezzaluna fertile”, or rather the “half moon fertile”.
With the domestication of the wheat meal, man passed from nomadic societies dedicated to hunting and gathering to mostly agricultural societies, changes that brought to the event of civilization itself.
We are continuously discovering cereals in the world , in the optics that has the variety in a resource.
Thanks to our experience, strength and intuition, we select the best quality of the grain present today in the global market, rediscovering in any way, the antique cereals, but also common wheat meals from the high nutritional value , once rejected for its low productivity.


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