An unexpected genetic discovery in wheat has led to opportunities for the metabolic engineering of versatile compounds with the potential to improve its nutritional qualities and resilience to disease.
Molecular & Computational biology
Nov 14, 2023
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A genetic breakthrough has opened new opportunities for iron-fortified vegetables and cereal crops to help address the global health issue of anemia.
Molecular & Computational biology
Oct 31, 2023
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The effects of climate change pose a major challenge for cereal production in many regions. In a study published in Nature Reviews Earth & Environment, ZALF scientists have investigated how warmer temperatures, increased ...
Plants & Animals
Nov 20, 2023
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Bioscientist Anne Villacastin is using genetics to supercharge the growing power of sorghum, a cereal plant that humans have been cultivating for millennia. By adding genes from wheat, Villacastin and her colleagues at the ...
Biotechnology
Nov 16, 2023
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The Middle East's expertise in handling heat could be of benefit worldwide, writes Aly Abousabaa, director general of the International Center for Agricultural Research in the Dry Areas (ICARDA) and CGIAR's regional director ...
Ecology
Oct 31, 2023
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14
In today's world, where concerns about antibiotic resistance and public health are on the rise, scientists are actively seeking alternatives to antibiotics in chicken feed. In a recent publication in the Animal Nutrition ...
Agriculture
Nov 13, 2023
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T. aestivum T. aethiopicum T. araraticum T. boeoticum T. carthlicum T. compactum T. dicoccoides T. dicoccon T. durum T. ispahanicum T. karamyschevii T. macha T. militinae T. monococcum T. polonicum T. spelta T. sphaerococcum T. timopheevii T. turanicum T. turgidum T. urartu T. vavilovii T. zhukovskyi References: ITIS 42236 2002-09-22
Wheat (Triticum spp.) is a worldwide cultivated grass from the Fertile Crescent region of the Near East. In 2007 world production of wheat was 607 million tons, making it the third most-produced cereal after maize (784 million tons) and rice (651 million tons). Wheat grain is a staple food used to make flour for leavened, flat and steamed breads; biscuits, cookies, cakes, breakfast cereal, pasta, juice, noodles, and couscous; and for fermentation to make beer, alcohol, vodka, or biofuel. Wheat is planted to a limited extent as a forage crop for livestock, and the straw can be used as fodder for livestock or as a construction material for roofing thatch.
Although wheat supplies much of the world's dietary protein and food supply, as many as one in every 100 to 200 people has Celiac disease, a condition which results from an immune system response to a protein found in wheat: gluten (based on figures for the United States).
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