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.
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.
Healthy diets depend on having enough food available, but also on diverse crops and food types and healthy eating.
Gender awareness and gender-sensitive approaches are slowly spreading into agricultural research, extension, and policy in Ethiopia.
Dr. Jacques Wery of the University of Montpellier will take the appointment as of 29 April.
A new scientific review shows that gluten- or wheat-free diets are not inherently healthier for most people and may cause dietary deficiencies.
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.