Breaking New Ground: Field Trials in Bangladesh
Since 2013, the Feed the Future Innovation Lab for Applied Wheat Genomics has been implementing and evaluating
Mohammad Mokhlesur Rahman, a graduate student from Kansas State University through the USAID BHEARD program,
Better bread: How researchers are using genomics to predict bread quality and accelerate wheat variety development
With funding from the U.S. Agency for International Development Feed the Future Initiative, a team of breeders and geneticists at K-State and the International Maize and Wheat Improvement Center (CIMMYT), are using DNA markers to predict important quality traits for bread wheat, such as dough strength and loaf volume.
Historically, the main focus of wheat breeding has been grain yield and the selection of lines with the best performance and disease resistance. Quality traits are usually evaluated at the very end of the selection cycle due to high cost and the large quantity of grain needed for testing. The typical wheat breeding cycle takes eight to 10 years – a lengthy amount of time to wait before being able to test the quality of bread.