There's Need to Set Time Frame for Hunger, Poverty Eradication; FAO Director General Claims 
Lebanon to Become 165th Party to CPB 

1st Bio-Innovate Regional Scientific Conference in Ethiopia 

Food Science Expert Says GM Crops are Overregulated 
Oregon State University Develops High Yielding, Stripe Rust Resistant Wheat 
Paraguay Approves New Biotech Soybean Variety 
Genetic Diversity of Capsicum Peppers Revealed 
CIMMYT Inaugurates Biosciences Facilities in Mexico 

Asia and the Pacific
Philippine Rice Research in the Spotlight as the Country's President Visits IRRI 
CIMMYT Launches Project to Develop Heat Resilient Maize for South Asia 
India's Agriculture Minister Supports Field Trials of GM Crops 
CropLife Pakistan Forms Biotech Committee 

Scientists Call for New Regulations for "Growing" Medicines in Plants 
Britain's Egg Producers Call to Lift GM Ban 
Scientists Develop Healthier Barley 

Impact of the ahas Gene and of Imazapyr Herbicide on Soil Microbial Communities 
Researchers Confirm Bt Corn's Benefits Aside from Pest Resistance 

ISAAA International Conference: Adoption of Biotech Crops in the Developing World 
National Symposium on Abiotic and Biotic Stress Management in Vegetable Crops 

Document Reminders
Proceedings on Agribiotech Communication in Muslim Countries 
Book: Successful Agricultural Innovation in Emerging Economies 

Oregon State University Develops High Yielding, Stripe Rust Resistant Wheat

Researchers at Oregon State University (OSU) have developed Kaseberg, a new soft white winter wheat that is both higher-yielding and resistant to stripe rust, a serious fungal disease that can cut yields in half. In field trials, Kaseberg thrived in different regions, including eastern and western Oregon, southern Idaho, and south central Washington. It averaged 136 bushels on an acre of land with high rainfall or irrigation, 14 more bushels than a similar variety. Under low rainfall conditions Kaseberg averaged 91 bushels per acre, or 6 bushels more than a similar Oregon variety.

Named after Oregon's longtime family of wheat growers, the new cultivar was developed to appeal to millers and bakers. Kaseberg is better for cookies and crackers than similar wheat varieties from Oregon because it has weaker gluten and finer flour particles when milled.

For more information, read the news release available at:


This article is part of the Crop Biotech Update, a weekly summary of world developments in agri-biotech for developing countries, produced by the Global Knowledge Center on Crop Biotechnology, International Service for the Aquisition of Agri-Biotech Applications SEAsiaCenter (ISAAA)

Subscribe to Crop Biotech Update Newsletter
Crop Biotech Update Archive
Crop Biotech Update RSS
Biofuels Supplement RSS

Article Search: