Wheat is a staple of the world’s diet, but worldwide demand for wheat is outpacing our ability to produce it. In fact, the number of acres planted with wheat has fallen relative to other crops with biotech options available in part because the more advanced crops offer farmers a better return on their investment. Biotech wheat varieties, which the industry expects to be introduced within the decade, will help ensure that wheat continues to be a valuable source of nutrition for people around the world and a staple of American agriculture for generations to come.
On Thursday, Dr. Marc Van Montagu, Dr. Mary-Dell Chilton and Dr. Robert T. Fraley were awarded the World Food Prize for their roles founding, developing and applying agricultural biotechnology. Thanks to the discoveries of these laureates, farmers around the world are able to grow crops with higher yields and a more sustainable environmental profile than was ever possible before.
While biotech wheat is not currently available to farmers, the National Association of Wheat Growers, and the wheat farmers who lead them support innovation, research and the responsible introduction of new wheat varieties, including biotech wheat. NAWG is working with industry partners throughout the wheat value chain to prepare the path for these new varieties of wheat – both biotech and non-biotech – that will improve farmers’ ability to increase yields, use fewer agricultural inputs and continually improve the quality of their crop.
More about the wheat industry’s biotech policies is available at www.wheatworld.org/biotech.