Wheat is a major source of calories, carbohydrates and protein worldwide and its distinctive gluten proteins are what gives bread and pasta dough texture and elasticity. But it also can cause autoimmune reactions such as celiac disease, which is growing in prevalence worldwide.

Researchers at the University of California, Davis, have deleted a cluster of genes in wheat that generates gluten proteins that can trigger immune reactions without harming the breadmaking quality of this globally nutritious crop.

The Russian invasion of Ukraine in early 2022 caused wheat and corn prices to spike 30% and 13%, respectively, and threatened a worldwide food crisis. International efforts to mitigate a food security crisis via the Solidarity Lanes and the Black Sea Grain Initiative (BSGI) have successfully allowed grain exports out of Ukraine. However, Russia’s recent withdrawal from the BSGI, coupled with increased bombings of Odesa and Danube River ports, caused another price spike for these grains.

Growing wheat in drought conditions may be easier in the future, thanks to new genetic research out of the University of California, Davis.

An international team of scientists found that the right number of copies of a specific group of genes can stimulate longer root growth, enabling wheat plants to pull water from deeper supplies. The resulting plants have more biomass and produce higher grain yield, according to a paper published in the journal Nature Communications.

Wheat products account for roughly 20% of what people eat every day around the globe. As climate changes, wheat crops must adapt to new weather patterns to keep up with demand. 

The University of California, Davis, is leading a five-year, $15 million research project to accelerate wheat breeding to meet those new climate realities, as well as to train a new generation of plant breeders. 

A team of scientists from University of California, Davis, have identified a new gene variant in wheat that can increase the amount of the grain produced, new research published in the journal PLOS Genetics finds.

Wheat is a staple of food diets worldwide and the gene discovery could allow farmers to grow more food without increasing land use. Increased yield could also lower consumer prices, making the crop more accessible.

Diets lacking fiber are linked to health concerns such as colon cancer and heart diseases, but Americans only consume 30 percent of the recommended daily amount of fiber. One way to increase fiber consumption is to produce wheat varieties that contain more fiber.

Farmers gather to see new research in beef, alfalfa and small grains

When it comes to agricultural research, there’s nothing like seeing it in action to learn how it fits on your farm. That’s why farmers, ranchers, crop advisers and many others gathered at UC Davis on a recent sunny day in May to attend field days focused on beef, alfalfa and small grains.

UC Davis wheat geneticist Jorge Dubcovsky and his team have identified a gene that enables resistance to a new devastating strain of stem rust, a fungal disease that is hampering wheat production throughout Africa and Asia and threatening food security worldwide.