CLIMATE RESISTANT WHEAT.

Anew drought-tolerant variety of durum wheat has been created as part of an international breeding programme 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.

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