A new study shows how wheat breeders can more efficiently increase yield and improve their selections by using modern genetic tools.
“Innovation” may be just another development buzzword, but adopting the principles behind it is crucial if organizations hope to attract funding and achieve lasting impact.
Food and agriculture have the potential to be major drivers in helping achieve the U.N. Sustainable Development Goals by 2030, but are currently underutilized, say experts.
Social inequality, including gender discrimination, hinders the potential for economic development, a key focus of the agriculture for development community.
Erratic weather patterns associated with climate change pose unique challenges for wheat breeders playing a key part in the fight to ensure global food security.
In an effort to stamp out hidden hunger, scientists are calling for support to make zinc-biofortification a core trait in the world’s largest wheat breeding program.
Q+A: Women in Triticum award provides development opportunities and support networks for women in agriculture
Margaret Krause, a doctoral candidate in Plant Breeding at Cornell University, became interested in science and nature at an early age.
Vijay Chaikam works as a scientist and manager at the International Maize and Wheat Improvement Center doubled haploid facility in Kiboko, Kenya.
A common platform through which data on genetic resources can be disseminated to both crop researchers and breeders can strengthen research communities.
As part of a German Development Cooperation effort to aid the scaling up of agricultural innovations, Lennart Woltering recently joined CIMMYT’s Sustainable Intensification Program.
Results of recent research into wheat landraces are so promising that the Turkish government has given a certificate of recognition to scientist Emel Ozer, who works with CIMMYT.
MARS is helping maize breeders develop higher yielding and drought-tolerant improved varieties faster than ever before, according to a recent study from CIMMYT scientists.
Growing up on a small farm in India’s northwest Punjab state, Kanwarpal Dhugga was a young boy when the first Green Revolution wheat varieties arrived in his village.