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Durum wheat: production, challenges and opportunities

Code: 9781838793197
J. M. Clarke , K. Nilsen , D. Khitiri , X. Lin and C. J. Pozniak , University of Saskatchewan, Canada; and K. Ammar , International Maize and Wheat Improvement Center (CIMMYT), Mexico

Chapter synopsis: Durum wheat is principally used for the manufacture of pasta, couscous and, to a lesser extent, in the production of bulgur and bread. This chapter explores the challenges and opportunities of durum wheat production in the twenty-first century, addressing globally important production as well as describing approaches used to mitigate production constraints and the progress realized through these approaches in breeding in recent years. The chapter also examines future trends in this area in the form of emerging breeding technologies.

DOI: 10.19103/AS.2016.0004.32
Table of contents 1 Introduction 2 Durum wheat yield and agronomic traits 3 Abiotic stresses on durum wheat 4 Major diseases of durum wheat 5 Insect pests of durum wheat 6 End-use quality of durum wheat 7 Durum wheat breeding technologies 8 Future trends and conclusion 9 Where to look for further information 10 References

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