Influencing factors of durum wheat productivity under current and future climatic conditions

Durum wheat is a critical staple crop in arid and semi-arid regions worldwide, that plays a significant role in local food security. Providing essential nutrients and a high protein content, it is widely used for the production of pasta and couscous. Various constraints and drivers affect durum wheat productivity, including biotic and abiotic stressors, agronomic practices, and CO₂ concentrations. Their influence varies based on duration and intensity of the stressor, as well as the durum wheat growth phase in which they occur. Drought and heat were shown to act as primary yield limiting factors. Furthermore, the water footprint, a comprehensive measure for the volume of water associated with crop production, helps to analyse durum wheat cultivation from a water-food nexus perspective. Given that climate change is affecting the main influencing factors of durum wheat’s productivity and of its water footprint, such as precipitation, temperature, and atmospheric CO₂ levels, its cultivation is expected to undergo alterations as well. In this context, we explore the present state of durum wheat productivity and the potential influence of changing climatic conditions on its future cultivation worldwide. The current state of research on future durum wheat production is characterised by contradictory results, compromising projections of significant declines due to heat and drought stress as well as strong increases in productivity as a consequence of the CO₂-fertilisation effect, for the same or nearby locations. Understanding the complex interactions between climate change, durum wheat productivity and the associated water footprint is of great importance to derive sustainable adaptation strategies and move one step closer into ensuring future food and water security.