(ND Ag Connection) – North Dakota State University (NDSU) is working to perfect durum wheat by addressing scab disease, a persistent issue faced by global wheat producers. Elias Elias, the driving force behind the durum breeding program, uses wild relatives of durum to isolate desired resistance genes while purging undesirable traits, emphasizing the critical nature of this endeavor.

The challenges of breeding are likened to the complexities of a marriage, where accepting the good requires navigating the accompanying challenges. Through meticulous genetic selection, Elias strives to introduce durum varieties that withstand scab, balancing disease resistance with agronomic performance.

NDSU has made significant steps, releasing varieties with varying degrees of disease tolerance. For instance, ND Riveland, a variety introduced in 2017, showcases a lower disease severity, marking progress toward the goal of creating more resilient durum wheat.

Beyond scab resistance, Elias’s team focuses on comprehensive traits, including resistance to rust and foliar diseases. Their achievements are notable, with several varieties exhibiting strong resistance to both leaf and stem rusts, and others displaying minimal susceptibility to tan spot.

ND Stanley, a new variety of durum wheat, is a standout due to its resistance to disease, high yield, straw strength, protein content, and low cadmium levels, meeting the needs of the pasta industry and international export standards.

Protein content remains a critical quality metric, with NDSU aiming to produce varieties meeting or exceeding the 13.5 percent protein benchmark essential for pasta production.

The program’s success is evident in varieties like ND Riveland and ND Stanley, which not only meet but sometimes surpass this target, offering hope for improved nutritional profiles in durum products.

NDSU’s breeding program utilizes technological advancements to assess protein quality and gluten strength, enabling the selection of varieties with optimal end-use qualities, while ensuring yield and disease resistance do not compromise the wheat’s culinary value.

Addressing the challenge of cadmium absorption, a concern for food safety and export markets, NDSU’s breeding efforts have focused on reducing cadmium levels in durum wheat. This initiative positions NDSU’s varieties competitively in the international arena, where stringent standards for heavy metals demand innovative solutions.

NDSU’s durum wheat breeding program, led by Elias, is advancing agricultural science by tackling scab, improving yield and quality, and addressing environmental concerns, paving the way for a sustainable future.