The International Maize and Wheat Improvement Center (CIMMYT) has joined the International Wheat Genome Sequencing Consortium IWGSC) as a sponsoring partner, both organizations announced today.
Increasing genetic diversity protects against total crop failure
Scientists have invested great time and effort into making connections between a crop’s genotype and its phenotype. But environmental conditions play a role as well. Iowa State University researchers untangle those complex interactions with the help of advanced data analytics in a newly published study.
Adding wheat can boost yields, increase economic return, and improve soil
Research uses plant breeding and biotechnology to remove proteins associated with food allergies.
Older crops like Madsen wheat have lasting legacy
The food preparation preferences of Chinese cooks — such as the technological choice to boil or steam grains, instead of grinding or processing them into flour — had continental-scale consequences for the adoption of new crops in prehistoric China, according to research from Washington University in St. Louis. A new study in PLOS ONE led by Xinyi Liu, associate professor of archaeology in Arts & Sciences, focuses on the ancient history of staple cereals across China, a country well known for its diverse food products and early adoption of many domesticated plants.
Applying zinc to the leaves of bread wheat can increase wheat grain zinc concentrations and improve its nutritional content.
Farmers can now grow this superfood with environmental and health benefits
Arbor Biosciences has joined the International Wheat Genome Sequencing Consortium as a sponsoring partner, both organizations announced today
Scientists protect American wheat from aphids – using resistant varieties from Iran
Scientists have developed a computed tomography (CT) scanning method for screening large samples of wheat for drought and heat tolerance. They believe the new system will allow more accurate and much more rapid analysis of wheat heads, speeding up the process of breeding for plants better adapted to climate change
A Cochrane systematic review on the benefits and safety of fortifying wheat or maize flour with folic acid and population health outcomes, led by scientists in the Division of Nutritional Sciences at Cornell, found that fortification with folic acid (the synthetic form of folate) may improve folate status and reduce the occurrence of neural tube defects