A new study is highlighting chickpeas as a protein source for a potentially drought-stricken future brought on by climate change.
The research, led by molecular biologist Wolfram Weckwerth from the University of Vienna, explored the benefits of 36 different chickpea genotypes as climate change impacts continue to threaten food security around the world.
According to the Food and Agriculture Organization’s State of the World’s Biodiversity for Food and Agriculture, only around nine plant species make up 66% of total crop production. However, there are more than 6,000 edible plant species.
This lack of diversity in our food production mean that the cultivated crops become more vulnerable to stressors, like drought, and threats to crops can lead to more severe food scarcity. Additionally, a report from United Nations, which was not involved in the study, revealed that the number and duration of droughts globally rose by 29% from 1998 to 2017.
Study authors Anke Bellaire and Arindam Ghatak collected and measured chickpea leaves …