Abstract:
Wheat is one of the most widely grown cereals in the world. Considered among the most important protein sources, wheat could provide 20% of calories from the overall human consumption. However, the strong demand for wheat is leading to a major research effort. This is necessary to increase wheat production and sustainability, while ensuring the production of quality products and safety, due to environmental factors, diseases and pests and the depletion of natural resources. The creation of adapted varieties is the most appropriate approach to guarantee stable yields and therefore the food security of this important crop in the world. To this end, biotechnology, by means of genetic transformation appears then as a method of choice in the processes of genetic improvement of the agronomic characteristics of the wheat but also of its food quality characteristics.
