The most important challenge of today's agriculture is to produce more and better food in a sustainable and safe way for a growing world population. All this within the framework of a sustainable use of natural resources, increasingly compromised by climate change.

Faced with this complex scenario, the development of high-yield varieties with higher nutritional value, more efficient use of water resources and appropriate levels of resistance to pests and diseases -which not only protect crops but also restore territorial ecosystems by reducing the use of agrochemicals- appears as a tool of great potential.