Preface

Wheat is the second most produced cereal grain after maize worldwide and a source of mul‐ tiple nutrients and dietary fiber. The wheat book shares knowledge on some of the key top‐ ics on wheat improvement; aspects of production, quality, and utilization; biotic and abiotic stresses; and good crop husbandry that contributes to improved varieties. The safety of the products being consumed was also considered in this book. The relevant sections in this book provide readers with current knowledge on wheat improvement that contributes to high-quality products and wheat improvement, production, quality, utilization, and safety. Exploitation of relevant innovations specified in this book will improve wheat production worldwide and benefit scientists and consumers. The contribution of knowledge to the pub‐ lication of this book by authors from various countries is highly acknowledged.

> **Ruth Wanyera** Kenya Agricultural and Livestock Research Organization (KALRO) Njoro, Kenya

> > **James Owuoche** Egerton University Department of Crop Science

> > > Egerton, Kenya

**Wheat Genetics and Improvement**
