Canadian scientists are at the heart of a breakthrough in wheat genetics. It could revolutionize how wheat helps to feed a growing global population.
Andrew Sharpe and Curtis Pozniak from U of S are co-authors of a paper that lays out the first complete map of the complex genome of wheat used for bread.
Mapping the genome is expected to reduce the time it takes to develop new disease resistant strains of wheat by one third.
Understanding which genes are active at which time will allow breeders to predict how a new variety will perform in the field... even before the seed is in the ground.
That will help breeders develop wheat that does well in drought, saline soil, high humidity, or other inhospitable climates.
Wheat is the largest single food source on Earth.
Scott Moe was on a combine recently in Kyle, SK.
Megz Reynolds farms 6 miles straight West of Kyle and a couple miles South of the hamlet White Bear. She invited federal and provincial politicians to take a drive in her combine.
So far Scott Moe has gone for a ride, and federal Ag Minister Lawrence Macauly has been in touch.
We took a Meal out to their farm in September of 2016.