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Entries with tag wheat .

Future wheat cultivation will be limited by adverse weather in Europe

Modelling predicts that shifting wheat production to different regions in Europe may not be possible by the end of the century, as exposure to adverse weather in European arable farming areas will increase. The international study, including scientists including at Rothamsted Research, strategically funded by BBSRC, focused on wheat producing areas and examined how wheat cultivation...
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Aggressive plant fungus could pose threat to wheat production in UK

The spread of exotic and aggressive strains of a plant fungus is presenting a serious threat to wheat production in the UK, according to research published in Genome Biology . The research uses a new surveillance technique that could be applied internationally to respond to the spread of a wide variety of plant diseases. Wheat is a critical staple and provides 20% of the calories and...
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IWYP funding available for research to increase the genetic yield potential of wheat

The International Wheat Yield Partnership (IWYP) is initiating its first competitive funding call by inviting creative, forward-looking proposals that seek to discover approaches to substantially increase the genetic yield potential of wheat, as defined by grain yield under the absence of stress. It is anticipated that wheat yield potential can be enhanced by: ...
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Rising temperatures predicted to lower wheat yields

An international consortium of researchers has used big data sets to predict the effects of climate change on global wheat yields. Their multi-model predictions indicated global wheat production losses of 6% for each degree centigrade of global warming with increased variability of yield across regions and seasons. The study has been published in Nature Climate Change. The...
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A non-destructive analysis of wheat grain adulteration

LGC and Analytik Ltd have published a white paper reporting on their Defra funded study of a non-destructive method of analysis for wheat grain adulteration. Some types of wheat, for example durum wheat, are more expensive than others. Non-destructive methods for detecting whether grains have been adulterated by the addition of different types grains could be a valuable tool for food...
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Field study shows why food quality will suffer with rising CO2

For the first time, a field test has demonstrated that elevated levels of carbon dioxide inhibit plants' assimilation of nitrate into proteins, indicating that the nutritional quality of food crops is at risk as climate change intensifies. Findings from this wheat field-test study, led by a UC Davis plant scientist, will be reported online April 6 in the journal Nature Climate...
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New international partnership aims to unlock wheat’s potential

A new international partnership aims to increase wheat yields by 50 percent by 2034. This will address demand for wheat – one of the world's most important crops – that is growing much faster than production. The new International Wheat Yield Partnership (IWYP) brings together research funders, international aid agencies, foundations, companies and major wheat research...
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Climate change puts wheat crops at risk of disease

There is a risk that severity of epidemics of some wheat diseases may increase within the next ten to twenty years due to the impacts of climate change according to a study by international researchers led by the University of Hertfordshire. The researchers carried out a survey in China to establish a link between weather and the severity of epidemics of fusarium ear blight on the wheat...
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New US – Australian – Indian research collaboration to produce abiotic stress tolerant cereals

As part of the US government’s global hunger and food security initiative, Feed the Future, a new research program is being supported by the US Agency for International  Development (USAID) in partnership with The Australian Centre for Plant  Functional Genomics (ACPFG) and Vibha Agrotech Limited to apply transgenic technologies to  enhance environmental stress tolerance...
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