Scientists to Collaborate on Improving Durum Wheat
February 3, 2012| |
How to improve durum wheat is the main agenda of researchers from Australia, Italy, and Germany who will meet at the Australian Centre for Plant Functional Genomics (ACPFG) in Adelaide. Durum wheat is a hard wheat used to make pasta.
"Durum wheat is a less reliable crop for Australian and Italian farmers than bread wheat," said Professor Peter Langridge, from ACPFG. "But there's plenty of scope for improving durum with new breeding technologies, because it hasn't been studied as thoroughly as bread wheat."
A white paper on the collaboration plan was earlier drafted by scientists from the durum working group. This group is part of the G20's International Research Initiative for Wheat Improvement.
For more information, visit http://www.acpfg.com.au/uploads/documents/news/DurumWorkshop.pdf.
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