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Breeding for Better Bread

For Santiago Bonvilla, the production manager of Radina’s Bakehouse, nothing is more important than the quality of bread and baked goods the store sells. Radina’s Bakehouse is a family-owned bakery in Manhattan, Kansas, committed to serving high-quality, artisanal baked goods, made without chemicals and preservatives.

Bonvilla is excited about the next generation of wheat plants developed by advanced breeding methods. Scientists at Kansas State University are looking to develop varieties with reduced gluten, making it safer for people with gluten sensitivities to eat things like pasta and bread. They’re also exploring breeding varieties with higher yields, allowing more wheat to be grown on less land.

Learn more from this video by the American Seed Trade Association and Crop Life International.

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