Global Warming and Future Food Production

Posted on Updated on

A continuing challenge facing the ongoing growing world human populations is global food security. The most threatening environmental planetary problem is global warming. In this review I suggest that bread wheat, the major world staple food, needs genetic improvement to cope with its genetic impoverishment also due to the climate change predicament. The best hope to genetically improve bread wheat is to use the rich biotic and abiotic genetic resources of the wheat progenitor, wild emmer wheat, Triticum dicoccoides (TD), whose place of origin and highest genetic diversity is in northern Israel, the eastern Upper Galilee and Golan Heights. Remarkably, TD is affected both negatively and positively by global warming. Hence, it is imperative to conserve TD both in- situ, and ex- situ, in order to secure its genetic resources for future bread wheat improvement. This will in turn, secure future food production and prevent the predicament of a massive world hunger.

For more details: http://www.scitechnol.com/peer-review/global-warming-and-future-food-production-KBZk.php?article_id=5406

Click on : http://www.scitechnol.com/geoinformatics-geostatistics-an-overview.php  for more relevant articles.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s