| Titre : | Wheat in 2025: challenges for sustainable production and consumption (2026) |
| Auteurs : | P.R. Shewry |
| Type de document : | Article |
| Dans : | Journal of Experimental Botany (vol. 77, n. 9, May 2026) |
| Article en page(s) : | p. 2617-2625 |
| Langues : | Anglais |
| Langues du résumé : | Anglais |
| Catégories : |
Catégories principales 06 - AGRICULTURE. FORÊTS. PÊCHES ; 6.4 - Production Agricole. Système de ProductionThésaurus IAMM CEREALICULTURE ; BLE ; DURABILITE ; SECURITE ALIMENTAIRE ; DANGER POUR LA SANTE ; DEGRADATION DE L'ENVIRONNEMENT ; CONSOMMATION ALIMENTAIRE ; PRODUCTION AGRICOLE |
| Résumé : | Wheat is the dominant food crop in its contribution to global nutrition, and production has, and may continue to, increase in line with the increase in the global population. However, the production of wheat for breadmaking in countries with high input systems (notably in Western Europe) is highly dependent on nitrogen fertilization in order to produce grain with high protein content, raising concerns about sustainability and adverse impacts on the environment. In addition, the consumption of wheat is decreasing in some countries due to concerns about adverse effects of wheat, and particularly gluten, on health. The scientific basis for these concerns is discussed and strategies proposed to reduce nitrogen inputs for breadmaking and address the concerns of consumers. Challenges to the production and consumption of wheat due to the requirement for nitrogen fertilization and perceived adverse impacts on health are discussed in relation to its global role in nutrition. |
| Cote : | En ligne |
| URL / DOI : | https://doi.org/10.1093/jxb/eraf514 |
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