Slicing Into The Bread Wheat Genome

Bread wheat (Triticum aestivum) is a globally important crop that accounts for 20% of the calories consumed by the world’s human population. Major work is underway to increase wheat production by expanding knowledge of the wheat genome and analysing key traits, however due to the large size and great complexity of the bread wheat genome progress has been slow. Now scientists from a number of organisations including the Centre for Genome Research at the University of Liverpool, the University of Bristol, University of California and the US Department of Agriculture’s Agricultural Research service have been working to sequence the genome and identify several classes of genes involved in crop productivity. The analysis provides a resource for improving this major crop by identifying variation in useful traits such as yield and nutrient content, thereby contributing to sustainable increases in wheat production.

Wheat (Triticum aestivum), one of the world's most important food crops © David Monniaux via Wikimedia Commons (License CC-BY-SA 3.0)

Wheat (Triticum aestivum), one of the world’s most important food crops © David Monniaux via Wikimedia Commons (License CC-BY-SA 3.0)

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