Developing genomic profiles of DNA samples can accelerate the breeding process.
Entomologist Punya Nachappa explains wheat curl mites, the impact of climate change and why breeding for host plant resistance is key.
What do wholegrain foods look like around the world?
Climate change will see pests moving countries and continents as conditions become more favorable.
Breeders are developing wheat varieties that have stable grain yield under low-water and high-temperature conditions.
Consumers near Mexico City perceived blue maize tortillas to taste better. They were willing to pay up to a third more to buy them for special family events or to consume them in restaurants.
Modern phenotyping tools are crucial for crop improvement and breeders can profit much more from them.
Global climate frameworks miss the “big picture” on food, say scientists.
Studying changing food consumption patterns in the context of urbanization and economic and population growth helps plan for the future.
Half a century earlier, scientists collected and preserved samples of maize landraces in Morelos, Mexico. Now, descendants of those farmers were able to get back their ancestral maize seeds and, with them, a piece of their family history.
Fireflies, food and future systems – scientists share inspiration behind choosing science as a lifestyle
CIMMYT scientists and leaders join the International Day of Women and Girls in Science social media buzz and share stories about what inspired their careers.
Mechanization is about finding solutions for farmers in rural communities.
Growing the right wheat varieties is necessary to nutritiously feed a growing population in the context of environmental stress.
A new video highlights the work of the Heat and Drought Wheat Improvement Consortium (HeDWIC) to create new climate-resilient wheat varieties.
A new series of infographics outlines the challenges that must be addressed in order to scale adoption of climate-smart agriculture practices in southern Africa.