Washington State University's Bread Lab created Climate Blend, a resilient whole wheat flour to combat crop vulnerability to climate change.
Researchers at Washington State University's Bread Lab have developed "Climate Blend," a resilient whole wheat flour designed to withstand extreme weather due to climate change. This blend combines various wheat types, enhancing crop diversity and adaptability. Initiated in 2009 by wheat breeder Stephen Jones, the project aims to combat the vulnerability of crops to heatwaves, pests, and diseases. The Climate Blend not only offers robust flavor but also supports sustainable food production.
September 10, 2024
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