Wheat quality
Wheat improvement: Food security in a changing climate
New textbook covers all aspects of wheat improvement, as well as rapidly evolving technologies and their potential to accelerate genetic gains and adaptation.
Multi-trait genomic-enabled prediction enhances accuracy in multi-year wheat breeding trials
Researchers found that prediction performance was highest using a multi-trait model.
The science behind the perfect bread and pasta flour
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.
From science to impact: a chat with women scientists at CIMMYT
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.
The Cereal Serial: What are whole grains and why do they matter?
CIMMYT maize and wheat quality experts explain the importance of whole grains for healthy diets.
Breaking Ground: Maria Itria Ibba and the lab that bakes bread
CIMMYT scientist helps breeders meet complex and stringent market demands for high-quality wheat.
