Breeding a better bread
Summary
Researchers at Washington State University’s Breadlab are developing new types of wheat. These new wheat varieties aim to be more nutritious, taste better, and handle climate change better than current types.Key Facts
- Modern wheat has become less nutritious and less flavorful over the past 100 years.
- Current wheat strains are more vulnerable to climate change.
- Breadlab is a research group at Washington State University.
- Their goal is to breed whole grain wheat that helps farmers and consumers.
- The new wheat varieties aim to have better taste and nutrition.
- They also want the wheat to withstand challenges from a changing climate.
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