Super wheat comes to save the day

The gene for death has been isolated — and reversed — by scientists. Not a bad day’s work, you might say, and a bright ray of light in this dark winter of gloomy news reports.

Sorry, it’s not the death of human beings that’s at issue. But it is a gene for death that’s embedded in a plant on which we all directly depend each day.

Wheat is the plant I have in mind, the king of cereal grains. It provides food for billions of us. Since the dawn of agriculture 10,000 years ago, farmers have selected seeds for wheat plants that had bigger kernels that clung tightly together and could be easily harvested. For the past 100-plus years, scientific researchers have been adding to this 10,000-year history of selective breeding.

The sum of all that effort has allowed farmers to produce more and more wheat on the same amount of land, giving us more grain for bread, spaghetti and huckleberry muffins.

But wheat dies in the field each summer. So, to harvest wheat the next year, farmers must prepare the soil and replant. That’s a lot of work, and it requires fuel and other inputs to accomplish.

If we could prevent wheat from dying each summer, it would grow indefinitely, like the grass in your backyard. Then we could harvest wheat without replanting. And this perennial wheat — with large and established root systems like grass — would be in our fields year round, helping to hold our soils together through strong winds and hard rains. It’s a clear win-win.

The first step for creating perennial wheat is to change the gene that programs the plant to die each summer. Professors Steve Jones and Tim Murray of Washington State University are two scientists who have already accomplished that task.

Death was defeated by cross-breeding wheat with one of its wild cousins.

“We’re getting good at making wheat that doesn’t die,” said Jones. “Now we’re struggling to make wheat smarter about how it continues to live.”

In Washington test plots, the newly created perennial wheat faces several challenges. One is that after harvest, the scientists don’t want the plant to perk up in fall rains and re-grow another head of wheat.

“We need the plant to conserve its internal resources for the next spring,” Jones said.

Ditto for getting the right genes into the wheat so that it doesn’t perk up and grow like mad in a winter thaw.

“There’s a balance between turning off the genetic instructions for death and getting the right genes for living through the winter in ways that work well for us,” Jones said.

There’s another basic challenge for perennial wheat. It’s more susceptible to viruses and certain other diseases. But the scientists are confident about the work ahead.

“We’ll get all of those issues addressed in time,” Murray said.

Murray and Jones started work on perennial wheat about 10 years ago.

“But we’re making fast progress,” said Jones. “And there will be all sorts of advantages to having perennial wheat as a commercial crop where it makes sense.”

It’s not that all our wheat fields need be perennial. Instead, it’s that there are places and conditions in which having perennial wheat as an option would be useful.