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A Decade of Wild Diversity Crop wild relatives are cousins of our food crops that still grow in the wild. Many have evolved to survive tough conditions, such as drought, flooding, high temperatures…
Why alfalfa? Alfalfa (Medicago sativa L.) is an important and broadly adapted forage crop that is planted for hay, pasture and silage in more than 80 countries on 30-35 million hectares. However,…
Why rice? Together with maize and wheat, rice supplies more than 42% of the calories of the human diet globally. Rice (Oryza spp.) is a staple food for about half of the world’s population.…
Why banana/plantain? About 150 million tonnes of bananas (Musa spp.) are harvested annually throughout the tropics, but only 15% or so (mainly dessert types) is traded internationally. Most…
Why barley? Barley (Hordeum vulgare L.) is the fourth most important cereal crop in the world after wheat, maize and rice. It has a global production of more than 150 million tonnes produced from…
Why bean? The genus Phaseolus has a unique evolutionary and domestication history. It contains five domesticated species: P. vulgaris L. (common bean), P.…
Why carrot? Carrot [Daucus carota L. subsp. sativus (Hoffm.) Arcang.] is a widely grown vegetable crop that is valuable not only as a cash crop but also as an excellent source of vitamin A, an…
Why chickpea? Chickpea (Cicer arietinum L.) is one of the most important food legumes in terms of production and harvested area. Almost 90% of global production comes from six countries: India,…
Why cowpea? Cowpea [Vigna unguiculata (L.) Walp] is a multipurpose legume crop cultivated around the world, especially in semi-arid areas. Grown on more than 11.5 million hectares in Africa,…
