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Crop performance is primarily determined by two factors:
- genetic characteristics of the variety
- environment in which the variety is grown.
Crop improvement occurs when a plant breeder alter the genetic composition of a variety to enhance or decrease expression of
important crop characteristics. Improvement can rely on classical recombination breeding techniques, or molecular techniques for
specific goals.
The targeted improvements are usually in relation to the output potential of the grain (i.e., high and stable yield) or to
minimize yield losses or reduce production costs (due to disease, lodging…). In grain production, such as wheat, other characteristics, such as milling quality and bread making quality (protein content,
protein quality and alpha-amylase activity) are also considered. Other improvements are related to the growing awareness and
concern about food safety among consumers, composition and contamination of crop
products. Examples of such a concern are the ones related to fungal diseases : fungal pathogens, such as Fusarium spp. attack wheat and cause the disease known as Fusarium head blight or
Fusarium ear blight. These pathogens have both the capacity
to cause significant grain yield losses but can also produce highly-dangerous mycotoxins in grains. Some projects are focussed on the breeding of new wheat varieties that are genetically
resistant to these pathogens.
Yet other improvements are related to environmental impacts of crop production, especially grains. Breeders attempt to
decrease soil erosion and increase nutrient and water use efficiencies of crops by selecting for perenniality.
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