Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52 Page 53 Page 54 Page 55 Page 56 Page 57 Page 58 Page 59 Page 60 Page 61 Page 62 Page 63 Page 64 Page 65 Page 66 Page 67 Page 68 Page 69 Page 70 Page 71 Page 72 Page 73 Page 74 Page 75 Page 76 Page 77 Page 78 Page 79 Page 80 Page 81 Page 82 Page 83 Page 8414 / SEEDWORLD.COM OCTOBER 2016 From the field to the laboratory, new technology plays a major part in the international effort to develop seeds and cropping systems that will help achieve food security, but scien- tific innovations should be advanced in tandem with nutritional goals, training and public opinion, says delegates attending a 50th anniversary conference in Mexico City hosted by the Interntional Maize and Wheat Improvement Center (CIMMYT). The challenges are enormous. Already at least 900 mil- lion people do not get enough food to eat, global population is expected to increase by 2 billion by 2050 and scientists are bat- tling the threat of climate change, which causes erratic weather Industry experts discuss the hurdles that must be overcome and possible solutions that could work to end world hunger. Courtesy of CIMMYT patterns and global warming, projecting that for each 1 degree Celsius increase in global mean temperature, wheat yields may decline by 6 percent. Even brief periods of high temperature stress could nega- tively affect healthy seed development and ultimately cereal yields, says CIMMYT wheat physiologist Matthew Reynolds, speaking on the sidelines of the conference. “Some models estimate that by the end of the 21st Century, a current 1-in-20 year hottest day will become a 1-in-10 year event, or even occur annually or biannually in many regions,” says Reynolds whose work involves exploring wheat genetic OBSTACLES TO FOOD SECURITY