Mark Sorrells, professor of plant breeding and genetics in the School of Integrative Plant Science at Cornell, in front of his small grain trials in 2017.
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Cornell small grains breeding strengthens local and global food systems
By Krisy Gashler
After 48 years at Cornell, small grains breeder Mark Sorrells will retire at the end of the year, leaving a lasting legacy in the only active small grains breeding program in the Northeastern U.S. Through decades of innovation and collaboration, the program has developed higher-yielding, pest- and disease-resistant grain varieties that have strengthened the region’s food security and agricultural industry, and helped New York producers bring novel products to market.
For 12,000 years, wheat has been the bread of life; its discovery sparked the beginnings of agriculture, which enabled human flourishing across the globe. For farmers in New York’s humid climate, growing small grains like wheat, oats, barley and rye is a special challenge, but one that they continue to meet, with help from a network of Cornell scientists and extension specialists who are deeply committed to supporting New York’s farmers and food systems.
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