Higher Wheat Yields and Protein Content on The Horizon
Published:17 May2022 Source:University of Adelaide
A team of international researchers has discovered a way to produce higher quality wheat. The scientists from the University of Adelaide and the UK's John Innes Centre have identified a genetic driver that improves yield traits in wheat, which unexpectedly can also lead to increasing protein content by up to 25 per cent.
"Little is known about the mechanism behind drivers of yields and protein content in wheat production," said the University of Adelaide's Dr Scott Boden, School of Agriculture, Food and Wine who led the research.