IDAHO WHEAT COMMISSION

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This New Wheat Can Withstand Extreme Heat and Drought

A new drought-tolerant variety of durum wheat has been created as part of an international breeding program to boost climate resilience in the food system by increasing crop diversity. Durum wheat is used to make pasta, pizza crusts, and flatbreads such as pitta and chapatis, as well as for couscous, bulgur, and pastry for desserts such as baklava. The new wheat, Jabal, which means “mountain” in Arabic, was developed by farmers and crop scientists by crossing a commercial durum wheat with a wild relative from an arid region of Syria, to create a new durum variety which can withstand drought.