China and Australia can dramatically boost wheat yields and improve food security by unlocking the genetic potential within the hundreds of wheat varieties grown in the two countries. That’s the promise of the latest collaboration between wheat researchers in the two countries.
Chinese farmers have been growing wheat for at least 4,000 years. Crop yields per hectare are now nearly 10 times higher than in 1960 and China is now the largest wheat producer in the world. But wheat researchers say we can do more.
Continue reading More wheat, less water
A new kind of wheat high in resistant starch can improve intestinal health
Bowel cancer is the world’s third most common cancer. A diet that includes more resistant starch, a kind of fibre that feeds good bacteria in the large intestine, can make it less common. Resistant starch helps improve gut health and reduces the risk of conditions such as diabetes, obesity, heart disease and cancer.
Since 2006, CSIRO scientists have been working in a joint venture with French company Limagrain Céréales Ingrédients and the Grains Research and Development Corporation to develop wheat with more resistant starch. Continue reading Wheat that’s good for guts