R&D SUPPORT
Our Research and Development team is lead by one of the leading cereal chemists in the industry, Dr. Radwan Ibrahim. He received his Doctorate Degree in Cereal Chemistry from North Dakota State University. He previously worked with Borden Pasta Group for more than 15 years where he was involved in several new product development projects.

Dakota Growers Pasta Company has developed a professional relationship with the Northern Crops Institute located on the campus of North Dakota State University. We utilize this facility to produce samples for new product development and new product formulas prior to running product on our state-of-the-art, high-temperature Italian presses.

Dakota Growers Pasta Company is continuously providing new pasta shapes to satisfy the better educated consumer who seeks more variety in dining experiences. With the installation of our specialty press last year, we now produce sheeted and stamped pastas. New shapes that are now available include tri-color farfalle and gnocchi. We will soon be producing orecchiette and are constantly researching and analyzing the addition of new products.

Because of our 1,154 grower-members, DGPC is committed to research and development in production agriculture as well. We are the only pasta company with an agronomist on staff working with research facilities to develop improved strains of durum wheat that will not only bring more profits to the farmers, but more important, maintain and improve the quality characteristics of pasta. Our staff agronomist is coordinating durum seed research to develop DGPC's own wheat variety. He is also working with our members to provide them knowledge on improving their agronomic practices.

CULINARY SUPPORT
Dakota Growers Pasta Company is associated with aprofessional chef who provides unique and innovative ideas.

Mr. Antonio Cecconi is a nationally renowned Italian chef who is currently writing his third Italian cooking cookbook. A native of Sardinia, Italy, Antonio returns to his homeland at least once a year to visit family as well as maintain his love for authentic Italian foods. He has developed menu concepts and pasta recipes for national food companies and teaches Italian cooking classes in the Minneapolis-St. Paul area. He brings total authenticity and creative ideas to the table.