The world faces the challenge of growing more wheat, responsibly and sustainably.
CIMMYT collaborates with national agricultural research institutions, non-governmental and community-based organizations, seed sector organizations, regional research networks, other CGIAR centers, private companies and advanced research institutions to tackle the problem on a global scale by providing farmers the best seed, agronomy, training and information needed to increase yields.
Among the activities of CIMMYT’s Global Wheat Program:
Provide diverse, high-yielding wheat varieties that withstand infertile soils, drought, pests and diseases.
Conduct research to help farmers exploit the full potential of improved seed while conserving soil and water resources.
Explore new market opportunities for smallholder farmers.
Provide training opportunities in wheat breeding and crop management research.
Eliminating wheat consumption to avoid ingesting gluten is at best unnecessary for most people and at worst means that diets could lack cereal fiber and other valuable health benefits provided by grains, according to a top nutritionist.
A recent review paper released by Britain’s University of Warwick addresses two fundamental questions regarding wheat: “Are whole grain products good for health?”; and “What is behind the rise in popularity of gluten- and wheat-free diets?”
The CIMMYT community celebrates the illustrious life and mourns the passing on 11 December of Wilfred M. Mwangi, distinguished Kenyan scholar, statesman and researcher who dedicated his career to improving the food security and livelihoods of farmers in sub-Saharan Africa