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Increasing grain yield in CWRS wheat while maintaining grain protein levels and baking quality

Crop Types
  • Wheat
Collaborating Locations

Background

The benchmark information generated by this project will address the feasibility of achieving simultaneous genetic improvement in grain yield and baking quality-related traits in order to develop more resource-use efficient varieties.

Objectives

  1. Evaluate the effect of near isogenic lines on grain yield, protein content and baking quality
  2. Identify emmer wheat accessions carrying a particular storage protein
  3. Develop CWRS wheat cultivars that are 10-15% higher yielding while meeting protein and baking quality targets

Project Details

Principal Investigator
Dr. Pierre Hucl
Project Status
Ongoing
Start Date
2020
Completion Date
2023
Funding Partners
ADF, WGRF, AWC, SWDC
Total Project Cost
167709
MCA Funding
12559

Field Issues

  • Other

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