IMPROVING CEREALS

The improvement of cereals is an ongoing process which keeps accelerating.

The improvement of the ear of corn
France : Average cereal yield
Average cereal yield

in 100 kg per hectare from 1775 to 1998 in France (all cereals together)
Source : Database J. Boulaine, 1992, p. 25

The improvement of the ear of corn is a striking example of how cereals may evolve.

Cereal yields recently went through a strong increase (cf. graph). Genetic improvements allow for new, significant steps forward to be envisaged, in particular for rice.

Cereals are being improved in terms of both human consumption (increased protein content) and public health (control of various diseases such as the corn induced pellagra).

In Montpellier, CIRAD, INRA, and IRD laboratories carry out research aimed at improving wheat, rice, corn, sorghum, mill and millet both qualitatively and quantitatively.



Cereals | World's food | Agropolis-Museum