The National Scientific Conference “New Reality of Georgian Wheat” was held in Jighaura on January 6, 2026, Tuesday. The event brought together scientists, policymakers, and sector representatives to discuss the future role of Georgian wheat in sustainable agriculture and food systems.
At the conference organized by the Agricultural Scientific-Research Center, the latest scientific evidence on the unique properties of Georgian wheat was presented, which is of utmost importance in the context of biodiversity conservation, sustainability of the agricultural sector, public health care, nutrition, and food supply.
“The event presents a platform for dialogue and emphasizes that Georgian wheat types and varieties have the potential to become one of the key products in a healthy and sustainable food system, – noted Solomon Pavliashvili.
The Deputy Minister thanked the initiators, organizers, and all parties involved in the research. As Solomon Pavliashvili noted, research creates new opportunities for Georgian wheat.
Within the conference, the results of the study, which concerns 5 endemic species of Georgian wheat and 7 local varieties, were made public. These studies, whose initiative belongs to Ekaterina Khvedelidze and Bidzina Ivanishvili, were conducted in Austria’s leading laboratory of modern scientific standards; financial support was provided by the International Charity Foundation “Kartu”.
Levan Ujmajuridze noted, “Georgian wheat, part of the material heritage of the country, is a main industrial culture based on the richest agronomic values, whose origin dates back many thousands of years.” Georgian endemic species represent the best selection material for the world’s variety of wheat. “
It should also be noted that the recent interdisciplinary research confirms their unique nutritional values as a fundamental component of human health care, food security, and sustainable nutrition systems.
“Scientific reports and public discussions presented at the ongoing conference touched on different aspects of the unique properties of Georgian wheat and confirmed the new reality of Georgian wheat, noted Professor Levan Ujmajuridze, Director of the Agricultural Scientific and Research Center.
Representatives of the Georgian Legislative and Local Self-Government, Patriarchate of Georgia, Scientific, Educational, and Academic circles, International Organizations, Food and Health Care, Wheat, Bread Producers and Farmers Association participated in the conference.
National Scientific Conference “The New Reality of Georgian Wheat” of Parliament of Georgia, Ministry of Environment and Agriculture of Georgia, Minister of Culture, Ministry of Education, Science and Youth of Georgia, National Academy of Sciences of Georgia, Academy of Agricultural Sciences of Georgia, International Charity Foundation “Georgian”, GAE Ros Food and Agriculture Organization (FAO), Nutrition and Food Sciences Held with the support of the National Centre.
