The International Maize and Wheat Improvement Center (CIMMYT) are at the forefront of dealing with the impact of climate change by developing wheat varieties with tolerance to heat and drought.
Wheat constitutes as much as 60% of daily calorie intake in developing countries. However, rising temperatures caused by climate change is reducing farmers’ yields.
Matthew Reynolds, Wheat Physiologist, and Maria Itria Ibba, Cereal Chemist, share how their work contributes towards securing food security and nutrition by breeding new wheat varieties.
Read the original article: Develoing climate change-resistant wheat