Source: Trouw (28 Jun 2020)
Opinions differ on if world food production could be improved if annual crops, such as maize, rice, wheat and vegetables, could be turned into perennials.
Breaking Ground: Yoseph Beyene breeds desirable maize varieties for smallholder farmers in sub-Saharan Africa
CIMMYT breeder applies new tools and technologies to accelerate genetic gains, make breeding more efficient, and keep up with the changing dynamics of biotic and abiotic stresses.
Researchers in Kenya and Uganda are incorporating sensory preferences like taste, smell or texture into maize breeding.
Technical coordination between research and development partners is key to breed maize varieties that respond to the diverse needs of small farmers.
Researchers discuss how phenotyping can assist breeding and make the case for investing in new methodologies.
Breeders are developing wheat varieties that have stable grain yield under low-water and high-temperature conditions.
Modern phenotyping tools are crucial for crop improvement and breeders can profit much more from them.
Piloting the system in will begin in 2020, with more advanced functions to follow in the next three years.
Growing the right wheat varieties is necessary to nutritiously feed a growing population in the context of environmental stress.
Experts work together at hackathon to develop Enterprise Breeding System that can serve CGIAR organizations and national agricultural research programs.
Researchers present highlights from 40 years of collaboration on wheat genomics, breeding for disease resistance and quality improvement.
CIMMYT wheat breeder supports smallholder farmers without access to a diversified diet by improving nutritional quality in wheat.
Researchers found farmers who increased both the area growing resistant varieties and the number of wheat varieties grown per season saw the biggest yield increases.
A demand-driven, multi-lens approach ensures the best maize varieties are available to seed companies and farmers.
International gathering highlights cutting edge efforts to improve yields, nutrition, and climate change resilience of a globally vital staple food.