“Chickpeas: The Drought-Resistant Superfood of the Future”
Climate change is having a negative impact on food security around the world, with long periods of drought stress becoming a reality even in Central Europe. In response to this threat, an international research team led by Wolfram Weckwerth from the University of Vienna has conducted a study on the natural variation of different chickpea genotypes and their resistance to drought stress. The team’s findings, recently published in the specialist magazine The Plant Biotechnology, highlight the potential of chickpeas as a drought-resistant legume plant with a high protein content that can complement grain cultivation systems, even in urban areas.
The study emphasizes the importance of maintaining plant genetic diversity in the face of climate change. While the global food system is currently based on just nine crop species, there are approximately 7,000 edible crops available. This narrow genetic base can lead to increased susceptibility of plants to diseases and pests, reduced resistance to factors such as drought and climate change, and increased economic fragility. By studying the chickpea as an important food of the future, the research team hopes to contribute to the preservation of plant and genetic diversity in agriculture.
The team’s field experiment in a Vienna city region demonstrated that different chickpea varieties exhibit varying mechanisms to cope with persistent drought stress. This natural genetic variability is crucial for the plant’s survival in changing environmental conditions. Using a stress susceptibility index (SSI) to assess the effects of drought stress on yield, the researchers were able to identify genotypes that perform best and worst under stressful conditions. This information is essential for breeding drought-tolerant chickpeas and ensuring food security in the future.
By utilizing artificial intelligence, multivariate statistics, and modeling, the team identified markers and mechanisms for better resilience to drought stress in chickpeas. With their high protein content and drought resistance, legumes like chickpeas are positioned as a food of the future. Additionally, a higher proportion of legumes in agricultural systems can improve the overall efficiency of nitrogen use, making agriculture more sustainable in the long run.
Overall, the study underscores the importance of preserving plant genetic diversity and exploring alternative food sources in the face of climate change. The research on chickpeas as a drought-resistant and protein-rich crop offers promising insights for sustainable agriculture and food security in the future.