Climate change affects the quality of one of the world's most important staple foods
Depending on the cultivar, higher concentrations of carbon dioxide (CO₂) in the atmosphere can significantly alter the protein composition of wheat.
Depending on the cultivar, higher concentrations of carbon dioxide (CO₂) in the atmosphere can significantly alter the protein composition of wheat.
The short version
- This affects not only baking quality but potentially also the tolerability of wheat products.
- This is the conclusion of a new study led by the Leibniz Institute for Food Systems Biology at the Technical University of Munich.
- According to the study, the adaptation of crops to climate change should in the future focus not only on high yields but also on quality characteristics such as protein composition.
What happened
The research is published in the journal Food Chemistry. This article has been reviewed according to Science X's editorial process and policies .
Why it matters
Editors have highlighted the following attributes while ensuring the content's credibility: As a result of climate change, the global CO₂ concentration in the atmosphere has risen from around 340 ppm in 1980 to about 425 ppm in 2024.
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