Antichi e nuovi cereali: tradizione e innovazione

Translated title of the contribution: [Autom. eng. transl.] Old and new cereals: tradition and innovation

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

[Autom. eng. transl.] Common wheat (Triticum aestivum L.) and durum wheat (Triticum durum) are rich in proteins, carbohydrates and minerals and are used as a food source by over 30% of the world's population. In the 2000-2008 period, world production decreased by 5.5% mainly due to climatic causes and in 5 of the last 10 years production was not sufficient to satisfy demand. Moreover, with the increase in the world population, which will reach over 9 billion people in 2050, wheat production will have to increase by 70% to meet future demand. As with other species, new knowledge and new molecular methods that can be developed from genome sequencing will be needed to support genetic improvement and accelerate the development of new wheat varieties. A key factor in the success of wheat as a global food crop is its adaptability to various climatic conditions. In part, this ability derives from the allotetraploid and alloesaploid structure of the genome, respectively for durum wheat and soft wheat, which is the result of two phenomena of polyploidization. In this presentation we will analyze some aspects concerning speciation, domestication and genetic improvement of wheats.
Translated title of the contribution[Autom. eng. transl.] Old and new cereals: tradition and innovation
Original languageItalian
Title of host publicationLa Civiltà del Pane
EditorsGABRIELE ARCHETTI
Pages589-602
Number of pages14
Publication statusPublished - 2015

Keywords

  • Domesticazione
  • Miglioramento genetico
  • Speciazione
  • Triticum aestivum
  • Triticum durum

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