Food insecurity, climate change and environmental degradation are challenges that we face as humanity for the future; and in this scenario works the International Center for the Improvement of Maize and Wheat (CIMMYT), located in Texcoco, State of Mexico.
Similarly, CIMMYT is also home to the world’s largest maize and wheat germplasm bank; that is to say, it preserves more than 28,000 unique collections of corn seeds and 150,000 of wheat.
What does CIMMYT do?
Its history began between 1940 and 1950, when the center emerged thanks to a pilot program financed by the Mexican government and the Rockefeller Foundation, with the aim of increasing agricultural productivity in our country.
However, today he coordinates maize and wheat research programs not only in Mexico, but in the developing world in order to improve people’s livelihoods by promoting more productive and sustainable maize and wheat systems.
In fact, the work has paid off, since according to figures from the center, more than 70% of the wheat grown in developing countries and more than 50% of the improved varieties of maize are derived from CIMMYT.
The vault that preserves the seeds for the end of the world
As in the best science fiction movies, this is how you hear about the center’s conservation chamber, which contains thousands and thousands of seeds perfectly arranged in containers at a temperature of -1 °C.
Likewise, the objective of the vault is not only to preserve the seeds but to ensure that they achieve their survival in changing environments, enduring droughts, plagues and other challenges caused by climate change. And to reach the goal, the researchers have 85 hectares where they ensure that the diversity of wheat and corn continues.
As a result, CIMMYT today shares seeds with 600 collaborators in 100 countries, promoting more efficient corn and wheat production methods, as well as tools that save money and resources such as soil, water and fertilizer.
Finally, the work of CIMMYT researchers has been internationally recognized with a Nobel Peace Prize and three World Food Prize laureates.