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Articles on Wheat
Displaying 21 - 40 of 54 articles
Every agricultural role-player is keeping an eye on the developments in the Black Sea region.
Australia is one of the world’s top exporters of grain. Producing it at lower emissions is crucial for global climate action.
People with conditions such as celiac disease must follow a gluten-free diet to manage symptoms and health. But avoiding gluten is difficult, costly and linked to nutrition issues and quality of life.
A dietitian breaks down everything you need to know about this viral meat substitute.
Wholegrains provide us with important protein, fat, vitamins, and minerals.
What ancient crop genomes can tell us about our history.
Australian wheat growers need to boost yields to stay competitive in the face of climate change. They could do this by sowing earlier, but need new varieties of wheat to help them do it.
Today’s production of more, better food from the same amount land means that tomorrow’s population may not go hungry.
Many of the crop plants that feed us waste 20 percent of their energy, especially in hot weather. Plant geneticists prove that capturing this energy could boost crop yields by up to 40 percent.
More action is needed to increase soil organic matter for the sake of improved nutrition.
The Trump administration’s promise of $12 billion in aid to offset losses from retaliatory tariffs will not make up for the long-term consequences of a prolonged trade war.
With so many bread options it’s a hard choice. Here’s which bread you should choose and why.
Avoiding gluten may actually be doing more harm than good.
Africa’s orphan crops are under-researched and underutilised. They can be a vital tool in combating food and nutrition insecurity on the continent.
New research shows Australian farmers are adapting to climate change, offsetting at least part of a climate change-induced decline.
Rising carbon dioxide may be a boon for crop yields, but at the expense of nutritional content and quality.
Australia’s wheat harvest has stalled over the past 26 years, and worsening weather is to blame.
Most people eat about a kilo of wheat a week but for others it can cause painful health concerns. So why not isolate the parts of wheat that cause problems, and remove them from future crops.
New research questions whether claims of a ‘national sex revolution’ in China are actually nothing of the sort.
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Top contributors
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Senior Fellow, Department of Agricultural Economics, Stellenbosch University
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Senior Research Fellow, International Food Policy Research Institute (IFPRI)
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Senior Research Fellow, International Food Policy Research Institute (IFPRI)
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Senior Research Fellow, International Food Policy Research Institute (IFPRI)
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Science Director, Biosecurity Flagship, CSIRO
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Chief Investigator on the ARC Centre of Excellence for Climate Extremes; ARC Future Fellow, UNSW Sydney
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Associate Professor in Environmental Science, Western Sydney University
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Chief Research Scientist, CSIRO
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Discovery Early Career Research Fellow, University of Sydney
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Postdoctoral Fellow, CSIRO
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PhD student in Plant Biology, University of Sheffield
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Director, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland
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CSIRO
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Senior Principal Research Scientist, Farming Systems, CSIRO
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Senior Scientist, University of Minnesota
