New Crops Help us Solve Problems

By Matt McIntosh

Plant science is key to meeting challenges from climate change and sustainability to food waste and security.  

From climate change to food insecurity, we face a lot of challenges as a global community. Fortunately, we also have tools that can help us overcome many of these issues. Plant science – and specifically the science of plant breeding – is one of those tools.

The ability to create crops that are tolerant to extreme weather conditions, have better nutrition and taste, higher productivity (that is, more food grown in a smaller space), and other key improvements is vital.

Actually, doing plant science involves more than sterile lab coats moving behind closed doors. A lot of people, and a lot of time, goes into developing crops that we can both enjoy and rely on.  

The people behind the process 

That fresh tomato on your lunchtime sandwich, the ultra-sweet and crisp corn-on-the-cob at supper – the crops we eat and use today are a result of real people working in fields and laboratories around the world.  

One such person is Curtis Pozniak, a long-time plant breeder and geneticist working at the University of Saskatchewan – one of many Canadian institutions well-known for farming and food-related research and development.  

A faculty member since 2003, Pozniak has a Bachelor of Science degree in Agricultural Science as well as a PhD in plant genetics and breeding (both from the University of Saskatchewan). He’s also the director of the Crop Development Centre, which as the name implies, works to improve existing crops, find new uses for them, and develop new crops.  

Originally intending to return to his family’s farm with a degree in agronomy (the science of crop production), he became enthralled with the possibilities brought by plant breeding and genetics. 

“It was the connection of research to the farm. I could see how important the development of new varieties was to producer sustainability,” says Pozniak. “Prior to studying the subject, I really didn’t have an understanding of the importance of plant breeding for crop production and for farmers.” 

Better looking pasta 

Wheat is Pozniak’s crop of choice – specifically spring wheat (a type planted in spring) and durum (the type of wheat used to make pasta). Since becoming a faculty member, he and his colleagues have developed and released over 15 new wheat varieties.  These varieties are improved, for example, by being more resistant to crop diseases or producing more grain per plant.  

“One of our biggest successes is a variety called CDC Precision Durum,” says Pozniak. “Not all varieties make their way to broad acreage varieties, but this has been popular with growers. It’s high-yielding, and maintains good yields even under stressful environmental conditions. It’s become a go-to variety with many durum wheat growers.” 

Plant breeding can focus on consumer wants and needs too. Pasta which has a bright yellow colour, for example, is highly valued and sought after.

“One of the things we’ve been working on is to really increase the amount of yellow pigment in the grain,” Pozniak says, adding the process is not as straightforward as it might sound.  

“It’s complicated because some varieties which have lots of pigment actually lose some of their yellow colour during the pasta-making process. The only way to not have this happen is to dry the grain at high temperatures, but that’s not good from an energy-use and climate change perspective. We had to find the enzyme which caused this, then develop a variety which retains its colour at all stages.” 

Security in a changing world 

Crops that look and taste better, last longer, or are of higher quality might be a visible benefit to consumers, but there are broader advantages to improved crop varieties. Being able to produce food reliably and with more efficiency is a major contributor to food security and affordability. While always important, this becomes even more critical during times of conflict and climate uncertainty.  

“We have to be aware of our markets. Consumers are really paying attention to the sustainability of our food system. That speaks to the importance of genetic research, and supporting research and plant breeding,” Pozniak says. 

“With climate change, we obviously need to develop crop varieties that are high yielding and stable under stressful conditions. Climate change also means that the pathogens that cause crop disease also evolve to overcome our current varieties. We always have to have an eye to the future, adapting our crops to deal with these threats.”