Durum wheat for the future: challenges, research and prospects in the 21st Century
Bibliographic record
Abstract
Durum wheat for the future: challenges, research and prospects in the 21st CenturyPasta, made from durum wheat (Triticum turgidum L.), is a staple food product in many parts of the world.Durum wheat grain is characterised by high levels of protein and yellow pigment, is very hard (which is ideal for making semolina), has strong and stable dough ideal for the production of high quality pasta and other durum derived products.Globally, some 35-40 million tonnes of durum are produced annually.Most production is centred in the Mediterranean region, Canada, North America, Mexico, Maghreb countries, and India, with small amounts of highly valued durum being produced in Australia.Durum wheat is typically grown under rain-fed conditions in the semi-arid regions of the world.Rainfall can vary dramatically in these regions, and consequently the quality of the grain can be variable.A range of pathogens, but primarily Fusarium species (and some rusts); also significantly affect durum production.The adverse impact of mineral deficiencies, disease and water stress on the plant have previously limited the ability of durum breeders to significantly increase yield, while also ensuring high grain quality, in new varieties.However, the complexities of these traits have not necessarily been explored to the same extent in durum wheat as for common (bread) wheat.Hence, research that addresses these challenges will be important for the future growth of the durum industry worldwide.Papers presented in this Special Issue of Crop and Pasture Science demonstrate the broad array of research that is being conducted worldwide in an attempt to understand and address the barriers to high-yielding, high-quality durum wheat production.This Special Issue largely arose out of discussions between durum wheat researchers at two recent international symposia on the genetics and breeding of durum wheat (Adelaide, Australia, 2012 and Rome, Italy, 2013).Being a minor wheat crop, typically many research reports on durum become dispersed in the main literature on wheat and other crops therefore, a dedicated journal issue addressing this important crop is welcome amongst durum wheat Journal compilation
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How this classification was reachedexpand
Full frame machine prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. The Gemma side is a direct model label for every work in the frame, read from the title-only record. The Codex side is a classifier learned from the 10,348 direct Codex labels and calibrated to design-weighted sample rates; fields without enough sample support carry no Codex call. Candidate is the union of the two sides; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels.
Distilled classifier scores by category (both heads)
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.004 | 0.003 |
| Meta-epidemiology (narrow) | 0.001 | 0.000 |
| Meta-epidemiology (broad) | 0.001 | 0.001 |
| Bibliometrics | 0.001 | 0.001 |
| Science and technology studies | 0.001 | 0.002 |
| Scholarly communication | 0.005 | 0.008 |
| Open science | 0.001 | 0.003 |
| Research integrity | 0.005 | 0.005 |
| Insufficient payload (model declined to judge) | 0.013 | 0.003 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one source (direct Gemma or distilled Codex), not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".