Today’s bread is dominated by modern bread wheat that was developed during the “Green Revolution” of the mid-20th century. Ancient wheat may not be mainstream to feed billions of people in 2050, but ancient varieties have some nutritional advantages. In addition, unlike modern wheat, plant growth and biomass can be valuable agronomic characteristics to use when thinking of reduced tillage. Join Dr. Zinati in this webinar to discuss the differences between wheat varieties and nutritional variation among modern, heritage, and ancient wheat. This project is supported in part by the Foundation for Food and Agriculture Research (FFAR).
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