News

Durum wheat is the behind-the-scenes star of the culinary world. Sure, it's used in all sorts of dishes globally, from North African couscous to Middle Eastern bulgur, but pasta? That's where durum wheat truly shines. Pasta, with...

In the face of climate change, improving wheat varieties is essential to maintain yields—and genebanks are at the center of the process, a new study shows.

Published in a special issue of the journal Food Security, the study used...

Abdellah Bounagua clutched the stone tightly in his weathered hands. With it, he could cast one vote. The durum wheat farmer from Marchouch in northern Morocco wanted to make sure he voted wisely.

He ran his hands through the...

Luigi Guarino | Director of Science and Programs

There are two ways you can deal with a problem. You can try to out run it. Or you can run towards it. Both have their advantages. Running away from a problem sounds bad, but...

SCIENCE BRIEF: BIOFORTIFICATION | NO.1

As one of the world’s major staple food crops, wheat is consumed by 35% of the human population, contributing almost 20% of dietary energy and protein to the diets of developing countries....

By Cierra Martin, Crop Trust

This spring I had the pleasure of speaking with Simran Sethi, a journalist and educator focused on food and agriculture and author of the recently published book Bread, Wine, Chocolate: The Slow Loss...

Crop diversity is the raw material for the development of new and improved varieties, which provide a range of important benefits to farmers and consumers.

Researchers have been assembling and managing ex situ collections of crop...