About the book
Since the domestication of wheat during 15,000-10,000 BC, wheat has been a major source of staple food for human population. Currently, it feeds about 40% of the global population and contributes 20% in terms of total calories and protein intake. According to FAP, with the addition of 200,000 plus people a day to the world population, almost a billion people are suffering from hunger and 13% of the total population is currently malnourished. In developing countries demand for wheat is expected to grow by 2.2 percent annually and an annual production of 1 billion tons of wheat would be needed to be produced by the year 2020. The alarming gap between increasing demand and current production is a big challenge for the scientists. To meet the challenge, we have to increase either area under production, or increase yield per unit area or both. Increasing area seems almost impossible because of constraints like drought, salinity, water logging and trends in urbanization. Increasing yield, on the other hand, is the potential option which is possible through adopting better management practices and advanced technologies.
In this book, various advanced technologies used in wheat research will be discussed. The book will deal with the wheat breeding, biotechnology, improvement of wheat for biotic and abiotic stress, OMICS studies, genetic manipulation of wheat, genome editing, genome sequencing, development of better wheat plants for climate change conditions, etc.