[To contribute to this conference, send your message to biotech-room2@mailserv.fao.org. For further information on the Electronic Forum on Biotechnology in Food and Agriculture see Forum website Note, participants are assumed to be speaking on their own behalf, unless they state otherwise.] -Original Message- From: Biotech-Mod2 Sent: 28 November 2003 09:07 To: 'biotech-room2@mailserv.fao.org' Subject: 51: Re: Successful use of MAS - cereal crops From Kevin Williams, Australia. The Moderator asked (in my previous message 37, November 25) about acreage planted to cultivars developed during MAS. Obviously the lead time is still very long, as markers are used in early generations. Markers have been used in Australia in some wheat and barley breeding programs for at least five years, and new varieties produced with MAS are just beginning to come to market. However, it is likely that in Australia all breeding programs with industry funding and probably also the private breeding companies are currently using MAS to some extent. So, although it may be too early to assess impact by acreage, I expect that a large percentage of future varieties will have at least some MAS conducted during their development. Another aspect of MAS that I have found is often overlooked in the discussion of MAS is the impact that new genetic information has on breeders' decision-making. As we build up a detailed catalogue of gene locations from mapping studies in many species, linkages between genes, both beneficial and deleterious, become very apparent. In our studies we have revealed repulsion and coupling linkages that accord with breeders experiences. By having access to extensive new genetic information and using it in crossing decisions, the breeder can progress his/her germplasm much more rapidly towards the desired outcome. So even without a single MAS event, molecular genetics can have a large impact on a breeding program. If we endeavour to keep new genetic information in the public domain, programs in all countries can have equal access. | |
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