Greatest thing since sliced bread: New data offer important clues toward improving wheat yields

Tuesday, March 10, 2009 - 13:24 in Biology & Nature

Breed a better crop of wheat? That's exactly what a team of researchers from Kansas State University and the U.S. Department of Agriculture hope their research will lead to. In their study, appearing in the March 2009 issue of the journal Genetics they analyzed the type of wheat commonly used to make bread in an effort to understand why it is versatile enough to be used around the world and across different climates. This analysis provides important insights into why its genetic structure gives it a tremendous advantage over other competing species. Further, their analysis provides an important first step toward improving wheat crop yields to levels that can support ever-growing populations of people.

Read the whole article on Physorg

More from Physorg

Latest Science Newsletter

Get the latest and most popular science news articles of the week in your Inbox! It's free!

Check out our next project, Biology.Net