Genetic Gains in Durum Wheat (Triticum turgidum ssp. durum) Across the Globe: Yield, Quality and Adapting for Variable Weather Patterns

Abstract

Durum wheat (Triticum turgidum ssp. durum [Desf.] Husnot) is cultivated globally and used to produce pasta, couscous, bulgur and other semolina products. With the growing world population and increasing food demand, it is pertinent to understand past trends in global food production to shape future endeavours. This review briefly gives an overview of more than a century of durum wheat breeding efforts across the globe, focusing on past genetic gains for not only yield but additional traits, such as biotic and abiotic stress tolerance, grain quality, biomass and nutrient uptake. Historical genetic gains have varied across the globe between breeding programmes, with a short history summarised for countries in the Mediterranean Basin, North and South America and Australia and the international programmes led by CIMMYT and ICARDA. As Early Career Researchers of the Expert Working Group on Durum Wheat Genomics and Breeding of the Wheat Initiative, we understand the importance of highlighting past progress in durum wheat yield to further increase genetic gains and give insight into future research and breeding needs.