Wheat provides, on average, 20% of the calories and protein for more than 4.5 billion people in 94 developing countries. To feed a growing population, we need both better agronomic practices and to grow wheat varieties that can withstand the effects of climate change and resist various pests and diseases.

Watch CIMMYT Wheat Physiologist Carolina Rivera discuss — in just one minute — choosing and breeding desirable wheat traits with higher tolerance to stresses.