Wheat is grown on 210 million ha throughout the world producing approximately 600 million tonnes of grain (10 year average; FAO 2005) and providing on average one fifth of the total calorific input of the world's population (FAO 2003). For some regions such as North Africa, Turkey and Central Asia, wheat provides half of total dietary energy intake. Of the cultivated wheat area, half is located in less developed countries where there have been steady increases in productivity since the green revolution, associated with genetic improvements in yield potential, resistance to diseases and adaptation to abiotic stresses (Reynolds & Borlaug 2006a, b) as well as better agronomic practices (Derpsch 2005). Nonetheless, challenges to wheat production are still considerable, especially in the developing world, not only because of increased demand but also because of the increased scarcity of water resources (Rosegrant 1997; WMO 1997), ever more unpredictable climates (Fischer et al. 2002), increased urbanization and loss of good quality land away from agriculture (Hobbs 2007), and decreased public sector investment in agriculture and rural affairs (Falcon & Naylor 2005). To meet demand in a sustainable way, more resources are required to breed a new generation of genetically improved cultivars as well as implement resource-conserving agronomic management practices.
