Fait partie de [OMA40]

2000 - 620 p.
p. 543-547

Genetic and agronomic approaches to improve durum wheat quality in Morocco

Amri A., Boujnah M., Nsarellah N., Taghouti M., Nachit M.

Improvement of durum wheat grain quality is becoming a major concern in the research efforts in Morocco to better cope with the consumers' needs for making bread and couscous. Local durum wheats are highly appreciated for bread and couscous, while the quality of the recently released cultivars are often affected by the environment factors. The improvement of grain quality through the genetic approach and use of appropriate agronomic packages are investigated.

Mots-clés    

BLE DUR, GRAIN, MAROC, MUTATION, QUALITE, ROTATION CULTURALE

Citer cet article    

Amri A., Boujnah M., Nsarellah N., Taghouti M., Nachit M. Genetic and agronomic approaches to improve durum wheat quality in Morocco. In : Royo C. (ed.), Nachit M. (ed.), Di Fonzo N. (ed.), Araus J.L. (ed.). Durum wheat improvement in the Mediterranean region: New challenges . Zaragoza : CIHEAM, 2000. p. 543-547. (Options Méditerranéennes : Série A. Séminaires Méditerranéens; n. 40). Seminar on Durum Wheat Improvement in the Mediterranean Region: New Challenges, 2000/04/12-14, Zaragoza (Spain). http://om.ciheam.org/om/pdf/a40/00600091.pdf