Blogs

News

New research establishes three new definitions for targeting wheat varieties in India and validates effectiveness of testing in Obregon, Mexico.

Features

Small-mechanization pilot initiative signs up 15 service providers to boost incomes and resilience through a lease-to-own business model in Masvingo, Zimbabwe.

Features

Need for continuous testing and application of new breeding methods to deliver resilient seed varieties at a faster rate is more important now than ever before.

Features

Philip Pardey discusses the importance of collaboration between national research systems and CGIAR, and why investment in agricultural research and development is needed now more than ever.

Features

Ethiopia-based project manager finds inspiration in supporting programs and colleagues across Africa.

Press releases

CIMMYT contributes to sequencing genomes of 15 wheat varieties around the world.

News

Scientists in the Accelerating Genetic Gains in Maize and Wheat for Improved Livelihoods (AGG) project share history and latest results at annual wheat research gathering.

Features

Global Wheat Program director Hans Braun retires, leaving behind a legacy of strong leadership and wheat for millions.

News

New compendium analyzes existing pilot initiatives across different agro-climatic zones in India.

Features

Seed fair in Masvingo, Zimbabwe — the first of its kind — increases smallholder access to stress tolerant varieties and knowledge on climate-smart technologies.

News

Wheat researchers listed among world’s most influential scholars, based on citations.

Blogs

First meetings of the AGG Science and Technical Steering Committees generate insights and recommendations for optimizing breeding schemes.

Features

Researchers take stock of the fertilizer recommendation tools in available in Ethiopia in support of the country’s National Soils Strategy.

Blogs

Innovative tools and technologies help CIMMYT maize breeders in Africa accelerate the delivery of high-quality seed.

Features

Celebrating whole grains as an integral part of healthy, sustainable — and delicious — diets.