Oregon State University is breeding new varieties of barley for flavor as well as drought tolerance. They work with local artisans to determine the new variety’s ability to be baked–or brewed, in the case of beer. (SV Fisk photo)
(February 7, 2019) – Crop breeders continue to improve familiar crops. The February 7th Sustainable, Secure Food blog describes crop breeders’ progress towards the future of barley, wheat, and potato varieties.
“Global warming and changes in the amount–and location–of water are key factors in the need to continue crop breeding programs,” write crop breeders Patrick Hayes, Bob Zemetra, and Sagar Sathuvalli of Oregon State University. “In addition, there are many diseases that affect crop yield and quality. We need to continue breeding new disease-resistant crop varieties to ensure a healthy, adequate food supply.”
The researchers describe efforts to improve these important crops:
To read the complete blog, visit Sustainable, Secure Food at https://sustainable-secure-food-blog.com/2019/02/07/why-do-we-need-to-keep-breeding-new-crop-varieties.
This blog is sponsored and written by members of the American Society of Agronomy and Crop Science Society of America. Our members are researchers and trained, certified professionals in the areas of growing our world’s food supply, while protecting our environment. They work at universities, government research facilities, and private businesses across the United States and the world.