genetics
Untapped potential of genome-edited crops explored in new research
Nutrition, health and food security
Analysis of evidence by scientists of the International Maize and Wheat Improvement Center (CIMMYT) and CGIAR concludes that the scientific risks of genome editing are similar to those of traditional breeding.
CRISPR, 10 years on: Learning to rewrite the code of life
Innovations
Source: The New York Times (27 Jun 2022)
Kevin Pixley, Director Genetic Resources Program and Deputy Director General Research – Breeding & Genetics (a.i.) at CIMMYT, quoted in a New York Times article about genome-editing technologies.
Adult plant resistance (APR): the strategy to beat persistent pathogens
Environmental health and biodiversity
CIMMYT’s decision to focus on APR genes versus race-specific genes (R-genes) protects the livelihoods of millions of smallholder wheat farmers throughout Africa, Asia, and Latin America.
A challenge solved
Environmental health and biodiversity
Massive study of breeding lines across environments pinpoints genomic regions associated with yield potential and stress-resilience in bread wheat.
“Historic” release of six improved wheat varieties in Nepal
Innovations
High-zinc and climate-resilient varieties poised to boost production for farmers and nutrition for consumers.
New publications: Special collection on wheat genetics and breeding
Nutrition, health and food security
Researchers present highlights from 40 years of collaboration on wheat genomics, breeding for disease resistance and quality improvement.
A fresh look at the genes behind grain weight in spring bread wheat
Innovations
New study provides an extensive field-test validation of existing genetic markers for thousand grain weight; finds both surprises and promising results.
Scientists use DNA fingerprinting to gauge the spread of modern wheat in Afghanistan
Innovations
New study finds that wheat farmers often do not accurately identify their varieties.
