Researchers have demonstrated that unique fungi strengthen the “immune systems” of wheat and bean plants against aphids. Fungi enter and influence the amount of a plant’s own defences, resulting in fewer aphids. Results could serve to reduce agricultural insecticide usen.
Wheat is one of the most important food crops in the world, providing 20 per cent of human calories; with ever increasing global food demand, increasing crop yield is critically important. Researchers have now created a new modified wheat variety that increases grain production by up to 12%.
A deadly wheat disease common to Asia and South America has been identified in Africa for the first time, raising fears of potential spread to wheat crops across the continent. Researchers say that the fast-acting and devastating fungal disease known as wheat blast was first spotted in Africa in the Zambian rainfed wheat production system in the 2017-2018 crop cycle.
In a landmark discovery for global wheat production, an international team has sequenced the genomes for 15 wheat varieties representing breeding programs around the world, enabling scientists and breeders to much more quickly identify influential genes for improved yield, pest resistance and other important crop traits.
The national wheat improvement program in India has contributed significantly toward achieving food security since the advent of the green revolution in the 1960s. However, for the sustainable wheat production in this era of climate change, high yielding thermo-tolerant varieties with durable disease resistance, and with the capacity to produce more with less of water and fertilizers are urgently needed. Recently, the first study conducted on comprehensive and systematic evaluation of ~22,000 accessions of wheat was published.
A team of scientists has completed one of the largest genetic analyses ever done of any agricultural crop to find desirable traits in wheat’s extensive and unexplored diversity.
Wheat currently contributes 20% of the world population’s calories and protein—and global demand is estimated to increase by 44% between 2005-07 and 2050.
In recent years, the number of people affected by coeliac disease, wheat allergy or gluten or wheat sensitivity has risen sharply. But why is this the case? Could it be that modern wheat varieties contain more immunoreactive protein than in the past? Results from a new study are helping to answer this question.
Wheat is one of the most common cereal crops. Scientists all over the world are looking for ways to increase yields. In particular, attempts are being made to make wheat less susceptible to all kinds of diseases caused by adverse weather conditions – excess or lack of moisture, too high or low temperature, etc.
New research has heralded a promising step for sufferers of wheat sensitivity or allergy. A project has revealed key insights about the proteins causing two of the most common types of wheat sensitivity — non-coeliac wheat sensitivity (NCWS) and occupational asthma (baker’s asthma).