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An Ancient Grain Unlocks Genetic Secrets For Making Bread Wheat More Resilient

Building on the Middle East's reputation as one of the historical birthplaces of cereal crop domestication, a KAUST-led team has compiled the first complete genome map of an ancient grain known as einkorn.

The work is published in the journal Nature.

The 5.2-billion-letter-long sequence provides a window into the evolutionary origins of different wheat species. It could help farmers and crop breeders to develop  wheat varieties with enhanced , higher yields and improved hardiness.

"By understanding the  and evolutionary history of einkorn, researchers can now leverage its potential for future breeding efforts and the development of more resilient and nutritious wheat varieties," says Hanin Ahmed, one of the study's first authors, and a former Ph.D. student at KAUST.

Einkorn is one of the world's oldest domesticated grains, dating back more than 10,000 years to the fertile regions of the Middle East, where its cultivation began. Known as Triticum monococcum, einkorn is still consumed today, cherished for its unique flavor profile and numerous nutritional benefits. However, its significance in global food production over the millennia has gradually declined as the popularity of bread wheat has soared.

Bread wheat varieties generally produce higher yields, making them more economically viable for large-scale commercial agriculture. Yet, compared to its wild cousins, modern bread wheat has a reduced genetic diversity—and many breeders are now concerned about how existing crops will fare in the face of climate change and new disease threats.

Enter einkorn. Because the ancient grain has maintained a larger gene pool, it could hold the genetic secrets needed to develop bread wheat that can continue to feed the world's growing population.

To unlock those secrets, a team led by Simon Krattinger and Jesse Poland from KAUST deployed a combination of DNA sequencing technologies to create high-quality genome assemblies for wild and domesticated einkorn varieties alike.

 
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