CGIAR Research Program on Wheat (WHEAT)
Joining advanced science with field-level research and extension in lower- and middle-income countries, the CGIAR Research Program on Wheat (WHEAT) works with public and private organizations worldwide to raise the productivity, production and affordable availability of wheat for 2.5 billion resource-poor producers and consumers who depend on the crop as a staple food.
WHEAT is led by the International Maize and Wheat Improvement Center (CIMMYT), with the International Center for Agricultural Research in the Dry Areas (ICARDA) as a primary research partner.
Funding for WHEAT comes from CGIAR and national governments, foundations, development banks and other public and private agencies, in particular the Australian Centre for International Agricultural Research (ACIAR), the UK Department for International Development (DFID) and the United States Agency for International Development (USAID).
A study demonstrates how rice and wheat can be grown using 40 percent less water.
Authors examine how smallholders attempt to innovate with improved wheat seed, row planting, and the broad bed maker, introduced through the Ethiopian agricultural extension system.
Policy to encourage alternative crops for wheat farmers in South Asia a short-term solution at best, say CIMMYT researchers
Scientists are working to catalyze local farming and help meet the rapidly rising regional demand wheat.
The developing world’s appetite for wheat is growing swiftly, driven in part by rising incomes, rapid urbanization and the expansion of families where both spouses work outside the house.
Tamaya Peressini’s project aimed to evaluate adult plant resistance to tan spot in wheat.
Young farmer’s investment in a reaper saves him time, money and dignity, while helping others in the community.
More productive, resilient varieties for thousands of farmers
Mechanization could boost Ethiopian wheat production and provide youth with new job opportunities.
Dreisigacker works to discover and validate molecular markers, or DNA segments, for traits of interest.
For the first time ever, a research team of more than 40 scientists has genetically characterized values of exotics in hexaploid wheat.