华盛顿州立大学的面包实验室创建了气候篮子,这是抗御力强的全麦面粉,以对抗作物易受气候变化影响的脆弱性。 Washington State University's Bread Lab created Climate Blend, a resilient whole wheat flour to combat crop vulnerability to climate change.

华盛顿州立大学面包实验室的研究人员开发了“气候混合物”，这是一种有弹性的全麦面粉，旨在承受气候变化引起的极端天气。 Researchers at Washington State University's Bread Lab have developed "Climate Blend," a resilient whole wheat flour designed to withstand extreme weather due to climate change. 这种混合结合了各种小麦类型,提高了作物的多样性和适应性。 This blend combines various wheat types, enhancing crop diversity and adaptability. 该项目于2009年由小麦育种者Stephen Jones发起,旨在防治作物易受热浪、虫害和疾病影响的问题。 Initiated in 2009 by wheat breeder Stephen Jones, the project aims to combat the vulnerability of crops to heatwaves, pests, and diseases. 气候富集不仅提供了强劲的口味,而且还支持可持续的粮食生产。 The Climate Blend not only offers robust flavor but also supports sustainable food production.