Participatory Breeding Of Wheat For Organic Production

Future generations require food systems that sustain functional natural resources and nourish human communities. Scientific researchers, farmers, processors, and consumers are all integral partners in identifying crop genotypes for sustainable food systems. We engaged diverse stakeholders in plant breeding and variety testing for organic wheat. To inform the structure of a breeding program for organic wheat, we assessed genotype by environment interactions and the potential for locally-adapted varieties. After ten regional farmers selected breeding populations on their farms, we evaluated the effectiveness of participatory breeding for traits of interest. In aggregate, this research stresses engagement and diversity in organic wheat breeding. In contrast to the priorities of most conventional wheat breeding programs, clients of the organic breeding program identified distinct priorities, including weed-competitive ability, artisanal baking quality, flavor, and low reactivity for those with wheat sensitivity. Trials distinguished varieties that induce less wheat sensitivity, exhibit high quality artisanal processing and desirable sensory attributes, and perform well under organic management. However, no one genotype performed best for all the farmer priorities, environments, processing applications, and types of wheat sensitivity. Our results confirm that many genotypes are needed to meet the diverse needs and environments of local and organic food systems. Furthermore, decentralized and participatory selection were proven to be effective methods for improving organic wheat genetics. Genotype by environment interactions revealed that decentralized selection in the northeastern and northcentral United States can optimize genetic gains for yield, test weight, weed-competitive ability, and early vigor in organic wheat. Evaluation of a participatory breeding program indicated that organic farmers were effective at selecting improved genotypes for their farms. Lines selected by farmers demonstrated gains in selection for the most important trait to organic wheat farmers: weed-competitive ability. Notably, optimal performance was seen on the actual farms where selections took place. We conclude that maximizing gains in organic wheat breeding requires many selection and testing environments. To reveal the true potential of breeding lines, testing environments must have similar genetic correlation to regional farmers' fields.