The CGIAR Research Program on Wheat (WHEAT) is an unprecedented global alliance for productive, climate-resilient and profitable wheat agri-food systems in lower and middle-income countries.
Plant Microbiologist Tessa Mahmoudi shares her experience as a 2012 World Food Prize Borlaug-Ruan summer intern.
Children who eat zinc-enhanced wheat suffer less pneumonia or vomiting.
Read about changes in executive leadership, hosting arrangements, structure, and operational plans, as well as exciting science outcomes.
The 2017 annual report on WHEAT presents exciting achievements in research, development and training.
Better seed and innovative crop management can make Pakistan farming more productive, participants said.
Findings published in "Nature Scientific Reports" will improve access to more nutritious wheat.
A new, annotated reference genome for wheat was reported in Science magazine and the BBC.
Farmers need a range of wheat varieties with genetically complex disease resistance.
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.