Climate change, particularly rising temperatures, are impacting on wheat yields. CIMMYT is working to develop new varieties with tolerance to the effects of climate change.
Wheat constitutes as much as 60% of daily calorie intake in developing countries. However, rising temperatures caused by climate change is reducing farmers’ yields.
Matthew Reynolds, Wheat Physiologist, and Maria Itria Ibba, Cereal Chemist, share how their work contributes towards securing food security and nutrition by breeding new wheat varieties.
Innovations, Nutrition, health and food security