Maria Itria Ibba is the Head of the Wheat Quality Laboratory and a Cereal Chemist at CIMMYT.
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CIMMYT’s agrifood systems research looks at how to better connect farmers to consumers in a sustainable way, allowing for higher benefits from farming and increased access to nutritious cereal-based food for consumers.
CIMMYT supports practical solutions to the ongoing global wheat crisis by understanding consumer acceptance of foods baked from blended wheat flour.
As the Russia-Ukraine conflict continues, practical actions now can build food system resilience.
Essential actions to mitigate the food crisis, stabilize supply and transition to greater agrifood system resilience
Experts propose short-, medium- and long-term practical actions to respond to the looming global food crisis catalyzed by the Russia-Ukraine war.
Study describing development of wheat with biological nitrogen inhibition ability from wild relative receives award for outstanding papers published in PNAS.
Researchers found that prediction performance was highest using a multi-trait model.
Every year, thousands of wheat lines are analyzed in detail in the CIMMYT Wheat Quality laboratory to determine the nutritional, processing and end-use quality of the grain.
Nitrogen-efficient wheats can provide more food with fewer greenhouse gas emissions, new study shows
Scientists used a wild grass trait that inhibits soil microbes from producing environmentally-harmful nitrogen compounds. Widespread use of the new technology could lower global use of fertilizers for wheat crops.
Martin Kropff sits down with scientists involved in maize breeding, wheat quality and crop data to discuss their successes and passion behind the work that they do to help CIMMYT and CGIAR reach the Sustainable Development Goals.
CIMMYT maize and wheat quality experts explain the importance of whole grains for healthy diets.
CIMMYT scientist helps breeders meet complex and stringent market demands for high-quality wheat.