WHEAT GENETIC RESOURCES

Plant breeding can be characterized as the art and science of developing plants with higher productivity, added to other agronomic characteristics of interest (resistance to biotic and abiotic stresses), and which reflects a reduction in investments with agricultural inputs. Wheat is one of the main foods in the human diet. It is used by 35% of the world population and representing about 20% of the total calories currently consumed by humanity, according to FAO - Food and Agriculture Organization of the United Nations. The wheat grown in Brazil belongs to the species Triticum aestivum L. and has three genomes, A, B and D, each represented by seven pairs of chromosomes. The characterization of genetic resources is highlighted as one of the main aspects that allow their exploitation by researchers. The characterization and conservation involve evaluations with local and temporal repetitions, specialized labor, being recommended the participation of professionals with different specializations, such as phytopathologists and breeders who, with extensive academic and scientific knowledge, will be able to verify and study the potential genotype of accessions (