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Improved heat-resistant wheat varieties are identified

CIMMYT and University of Cordoba studied 54 kinds of wheat to analyze response to high temperatures.


Wheat, in its own right, is one of the most important foods in the world. It is a staple food for more than 2.5 billion people, it provides 20% of the protein consumed worldwide and, according to the FAO, supplies more calories than any other grain. Its long-term productivity, however, is threatened by rising temperatures, among other factors. Stress from heat, an increasing trend due to climate change, affects its performance, a fact that requires urgent solutions bearing in mind that, according to some estimates, the world’s population will reach 9 billion by the year 2050.

Read more here: https://phys.org/news/2020-06-heat-resistant-wheat-varieties.html