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.
The new wheat Jabal, which means “mountain” in Arabic, was developed by farmers and crop scientists by crossing a commercial durum wheat with a wild relative from an arid region of Syria, to create a new durum variety which can withstand drought.
Breeders and farmers in drought-affected areas planted numerous new durum wheat varieties between 2017 and 2021. Jabal stood out as it was able to flourish and produce grains while all commercial varieties of durum failed. Its distinctive black spikes also produced high yields of plump grains that made tasty bread, scientists said.
“Many farmers said it was love at first sight when they saw it standing strong when all other varieties were being destroyed by drought,” said Filippo Bassi, senior scientist with the durum wheat breeding program at the International Centre for Agricultural Research in the Dry Areas (Icarda) in Lebanon.
