Wheat (various species of the genus Triticum) is a grass originating from the Levant area of the Middle East. However, only hexaploid common wheat (Triticum eastivum), and tetraploid durum wheat (Triticum turgidum ssp. durum) are presently cultivated worldwide. Not only is wheat an important crop today, it may well have influenced human history. Wheat was a key factor enabling the emergence of civilization because it was one of the first crops that could be easily cultivated on a large scale, and had the additional advantage of yielding a harvest that provides long-term storage of food. Today, there are different classes and uses of wheat. Although, it is mainly used as a staple food to make flour for leavened, flat and steamed breads, wheat can also be used as livestock feed, for fermentation to make beer and other alcoholic liquids, and recently, as a source of bio-energy. Global wheat production must increase at about 2% annually to meet future demands. The potential of increasing the global arable land is limited; hence, future increases in wheat production must be achieved by enhancing the wheat productivity to the land already in use. The objectives of most breeding programs include: high and stable yields, superior end-use quality, desirable agronomic characteristics, biotic (mainly, pests) resistance, and abiotic (environmental stresses) tolerance. While it is virtually impossible to combine all these characteristics into a single ‘‘perfect’’ variety, continuous breeding efforts toward achieving these objectives will ensure that new varieties possess as many desirable and economic traits as possible. Details of the different breeding approaches to enhance modern wheat breeding are discussed in this chapter.

Global Wheat Program

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