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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Getting Older Quicker: Wheat’s New Ageing Problem

Wheat: Getting old before its time. Source: Markusram, Flickr

Many of us dislike getting older, but you can usually predict how it will go: next year you expect to be 1 year older and you expect your body to be 1 year older. But what if instead of continually growing over a year, your body instead decided to grow for 6 months and then stop altogether until next year? Well, I’m sure that we’d all be rejoicing in the streets.

However, farmers are soon to be facing this very possibility and are starting to worry about it. But, it’s not their own bodies that they’re worried about, instead it’s that of their wheat yields. They’re predicted to stop growing earlier, because they’re actually ageing too quickly…

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