Climate change could lead to smaller loaves of bread in 2050, scientists say
It's not all bad news for bread lovers though, as yields of grains increase by about 25 per cent, on average, under elevated carbon dioxide conditions
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Global warming could leave loaves of bread diminished in size due to a reduction in the amount of protein in grains, scientists say.
Researchers for the state government of Victoria in cooperation with the University of Melbourne, baked loaves based on atmospheric carbon dioxide levels for 2050 predicted by the Intergovernmental Panel on Climate Change.
The scientists at the Australian Grains Free Air Carbon Dioxide Enrichment facility in Victoria, found that rising carbon dioxide will increase the size of wheat plants and make them more efficient at using water, which in turn will affect the quality of the grain.
Dr Glenn Fitzgerald, a senior researcher for the state government of Victoria, said the amount of protein in the grain is set to reduce by anywhere between 2 and 14 per cent if carbon dioxide levels increase as anticipated.
He and his colleagues used grain harvested in December to bake loaves, finding them to be much smaller than those baked in the current climate.
The research group is now attempting to establish whether it can reverse the protein decline through the selection of new varieties of wheat.
"It can take 10 to 15 years for a new trait to be worked into a new variety [of grain] so if we're looking ahead at 35 years, that means we can do several generations of testing. It gives us lots of time," Dr Fitzgerald said.
"There are positives, and we're trying to accentuate those," he said.
Yields increase by about 25 per cent, on average, under elevated carbon dioxide.
Carbon dioxide levels reached 400 parts per million last year, up from 110 ppm since pre-industrial times. By 2050, the level is expected to be at 550ppm.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments