The variety is a cross between commercial and wild wheats – bred in a bid to develop crops that are more resilient to the climate crisis
A new 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.