Genetic improvement of wheat grain quality at CIMMYT

Abstract

The International Maize and Wheat Improvement Center (CIMMYT) is the global leader in publicly-funded maize and wheat research and in farming systems based on these crops. CIMMYT leads the Global Wheat Program (GWP), which includes some of the largest wheat breeding programs in the world. The GWP has been successful in developing wheat germplasm that is used extensively worldwide. Wheat quality improvement is a central component of all the breeding efforts at CIMMYT and the Wheat Chemistry and Quality Laboratory represents an integral part of the breeding programs. Wheat quality is addressed at CIMMYT over the full range of this very wide and variable concept with milling, processing, end-use and nutritional quality targeted. Wheat progenitors and advanced lines developed by the breeders are assessed for diverse quality attributes, with the aim of identifying those that fulfill the requirements in terms of milling, processing, end-use and nutritional quality in different target regions. Significant research is conducted to make more efficient the integration of wheat quality traits in the breeding programs. The main topics being addressed are (1) methodologies to analyze grain quality traits, (2) genetic control and environmental effects on quality traits, (3) characterization of genetic resources for quality improvement, and (4) diversifying grain properties for novel uses.

Keywords

biofortification / breeding / grain quality / wheat

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Acknowledgements

Funding for wheat quality improvement at CIMMYT is provided by CGIAR CRP WHEAT, HarvestPlus Challenge Program, Durable Genetic Gains in Wheat Project (Bill and Melinda Gates Foundation and DFID through a Grant to Cornell University), and MasAgro Trigo (Sagarpa, Mexico).

Compliance with ethics guidelines

Carlos Guzmán, Karim Ammar, Velu Govindan, and Ravi Singh declare that they have no conflicts of interest or financial conflicts to disclose.

This article is a review and does not contain any studies with human or animal subjects performed by any of the authors.

RIGHTS & PERMISSIONS

The Author(s) 2019. Published by Higher Education Press. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0)