The CGIAR Research Program on Wheat (WHEAT) is unprecedented global alliance for productive, climate-resilient and profitable wheat agri-food systems in lower and middle-income countries.
Improving Iranian wheat specialists' knowledge and skills for breeding and crop management.
Researchers train as part of global response to the threat of wheat blast.
In an exclusive interview with Laura Strugnell, Ivan discusses the overuse of nitrogen fertilizer, his experiences with farmers, and the future.
Functional genomics must align with crop agronomy and keep food security in clear sight, authors argue.
Seminal study shows that reducing wheat fertilizer rates significantly cuts nitrous oxide emissions without reducing grain yield or quality.
Experts in the UK say that the declining area sown to wheat worldwide, together with stockpiling by China, is masking significant risk in global wheat markets.
Barro led a team that in 2017 applied gene editing to significantly reduce reaction-causing gluten proteins in wheat.
Winners of the Jeanie Borlaug Laube Women in Triticum (WIT) Early Career Award joined a CIMMYT wheat research training course and global wheat program Visitors' Week in March.
Accounting for a fifth of the world's food, wheat is the main source of protein in developing countries and is second only to rice as a source of calories in those consumers diets.
Wheat is a critical source of life for 1.2 billion "wheat dependent" and 2.5 billion "wheat consuming" poor.
Climate-change-induced temperature increases are likely to reduce wheat production in developing countries by 20-30 percent.
By 2050, demand for wheat in the developing world is projected to increase by 60 percent.