Research

The productive potentiality is the characteristic, still today, fundamental for the affirmation of any variety of any species that enters the agricultural producer’s disposal. Fundamental element and constantly sought since the dawn of genetic improvement, which as far as durum wheat is concerned, was born in Italy from the early 1900s. Expression of the infamous “Green Revolution“, it saw Italy as its first pioneer with Nazzareno Strampelli, subsequently followed by other researchers of other nationalities. The productive potential expresses the maximum production capacity (kg per unit of area invested and the technical means used), of a given variety of a given species, of the vegetable part subject to utilization or transformation. based on the principles of experimentation, selection and genetic improvement that Genetic Services pursues, through its research, to ensure maximum yields per unit for the agricultural world in relation to the technology available.

Adaptation to the environment is a factor of primary importance to guarantee the maximum production (kg per unit of surface invested and the technical means used, of a given variety of a given species) in a given environment characterized by certain pedo-climatic conditions. For this purpose, each variety of each species will have its maximum adaptability in one of the different cultivation environments. The goal of Genetic Services is to select varieties that are perfectly suitable for the different pedo-climatic conditions specific to each cultivation environment.

The qualitative component is a parameter underlying the genetic selection of Genetic Services. This component is different depending on the reference species: for durum wheat the qualitative characteristics refer to the protein content that a new variety is able to accumulate based on its genetics, based on the content of β-carotene and lutein (translated into index of semolina yellow) and quantity and quality of gluten. These parameters are the basis for the creation of very high quality pasta. For soft wheat the parameters, such as protein content and alveographic characteristics, are selected to obtain varieties each suitable for a particular product, such as for example: biscuits, bread and long leavening confectionery products. Other species, and in particular grain legumes, represent an innovation, in fact, two absolute novelties are represented by the completely absent broad bean tannins, and therefore fully usable in feeds without the same tannins blocking the intestinal protein absorption, and from the lupine with complete absence of lupanine, a highly toxic bitter principle for monogastrics. For maize, on the other hand, our hybrids boast the highest digestible starch in the range of glassy hybrids currently marketed in Italy.

Nutraceuticals are those nutrient ingredients contained in foods that have beneficial health effects and are found in nature. Nutraceuticals can be extracted, synthesized and used for food supplements, or added to food. The minimum quantities of nutrients to obtain benefits, are governed by European regulations (eg Regulation 432/2012) in which the claims (explanatory sentences of the procured benefit) are listed. pharma food or farms. For these molecules, Genetic Services is very careful in its research and selection. We have launched several research projects in this perspective with regard to cereals, in particular durum wheat for the production of pasta with high nutritional value; an important experimentation is underway with the University of Palermo – Department of Gastroenterology. Also for durum wheat, a selection project is underway dedicated to increasing polyphenols, lutein and β-carotene and other high nutritional value compounds. Some results have already been obtained such as the new Brigante durum wheat with a high lutein and β-carotene value. Other species capable of producing certain nutrients, such as teff or some Mais accessions, but also some grain legumes, are also being evaluated.

Plant diseases were known already in ancient times: in the Old Testament the effects caused by oidium and insects are mentioned. The Romans indicated the Robigalia feasts to invoke the gods to keep the wheat rusts away, which reduced and deteriorated the product. However, the causes of these were not known. In fact, only after 1800, following the theory of Pasteur, it was recognized that plant diseases were caused by parasitic organisms: animals or plants. The damage of a disease is expressed in a decrease in productivity, and in some cases can have effects dramatic:

• The Phytophotora infestans (Peronospora), between 1845 and 1851 led to the destruction of potato cultivation in Europe, causing a decrease in the population of central and western Europe.
• In 1959, a new biotype of black rust (Puccinia graminis) made its appearance in the United States, which destroyed much of the soft wheat crop, despite the presence of varieties bearing genes of resistance to the breeds up to then present.
• In Uganda in 1999 a new black rust strain called Ug99 appears: about 90% of the world wheat harvest is susceptible to Ug99.
• The reports of fusariosis of the ear have followed one another globally up to become, in the last decade of the twentieth century, the major factor limiting wheat cultivation in many parts of the world (Stack, 1999; Dubin et al., 1997).

Genetic resistance, therefore, is an extremely important factor for the development of new genotypes of Genetic Services. Molecular marker assisted selection methods (M.A.S.), are in place for the transfer of QTLs (Quantitative Trait Loci) and genes known to be highly efficient in the genotypes of interest. Among the main diseases of wheat (hard and soft) object of selection, important results have been obtained for brown rust (Pucinia recondita f.sp. graminis) yellow rust (Puccinia striiformis), septoria (Septoria tritici) and fusarium (Fusarium spp. ). Further results were obtained on the different species treated for the most harmful pathologies.