Researchers are exploring the genetic diversity of einkorn wheat, an ancient relative of modern bread wheat, to address challenges including climate stress, disease pressure, and sustainable agricultural production. By combining advanced genomics, international phenotyping, and association genetics, researchers at the University of Maryland and the University of Haifa are identifying valuable traits lost during domestication and modern breeding.
The research team worked with 280 einkorn wheat lines selected from more than 700 accessions collected worldwide, plus additional lines from Italy and Germany. Researchers sequenced each line at a level that allowed them to examine individual genes and their variation.
At the University of Haifa, Prof. Tzion Fahima’s team evaluated the collection for performance under Israeli growing conditions and resistance to stripe rust and powdery mildew. Following two years of field trials, the team identified five high-yielding lines that performed well under heat and drought stress. Genome-wide association studies also revealed several genes associated with resistance to powdery mildew and yellow rust. Prof. Tzion Fahima: “Einkorn is an untapped reservoir of disease-resistance genes that can help us protect modern wheat against evolving pathogens and reduce dependence on fungicides.”
The researchers developed molecular markers and began transferring selected traits into bread wheat through crossing programs. They also identified genomic regions linked to grain protein content, yield, and other agronomic traits. These findings provide breeders with practical tools for developing wheat varieties with improved productivity, nutritional quality, disease resistance, and resilience to challenging growing conditions.
This research project was funded by the NIFA-BARD-IIA collaborative program, a BARD program that runs in partnership with USDA-NIFA and the Israeli Innovation Authority. It was featured in the Lab to Market reception held this July in Washington, D.C. as part of a panel of investigators who ran BARD-funded research projects.
Prof. Vijay Tiwari: “Einkorn wheat is the first wheat that humankind ate and domesticated. When we look at it, we see solutions for all problems related to wheat. We’ve seen that its flour is less toxic for celiac.”
