Durum wheat improvement in the Mediterranean region: New challenges | L'amélioration du blé dur dans la région méditerranéenne : Nouveaux défis
2000
Royo, C. | Nachit, M.M. | Di Fonzo, N. (Istituto Sperimentale per la Cerealicoltura, Foggia (Italy). Sezione Operativa di Foggia) | Araus, J.L. (Universidad de Barcelona (Spain).Dept.de Biología Vegetal)
Durum wheat is a crop of great importance and longstanding tradition in the Mediterranean area, where approximately 90 per cent of the world crop area of this species is concentrated. Almost all of its production is destined for human consumption, particularly in the form of pasta and it also forms part of the diet of many rural communities, especially in the form of couscous, burghul and other specialities. As a consequence, the Research and Development programmes in this crop are receiving special attention, both in the national programmes of the Mediterranean countries and in international organisations such as CIHEAM, CIMMYT and ICARDA, present in the region. This publication presents the Proceedings of the Seminar on Durum Wheat Improvement in the Mediterranean Region: New Challenges. The Seminar has addressed diverse aspects of durum wheat economics, genetics and breeding, abiotic and biotic stress tolerance, quality in view of its industrial processing and market expansion, counting on a total of 92 presentations in the form of invited papers, oral presentations or posters. This publication represents a valuable and updated scientific contribution to the most relevant aspects of Durum Wheat culture in the Mediterranean Region
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