Wheat is the world’s second largest crop, supplying 19% of human calories; the largest volume crop traded internationally and grown on approximately 17% of the world’s cultivatable land (over 200 million hectares) (Jones, 2005; Atchison et al., 2010). However, probably due to climate change, some adverse environmental conditions have caused a downward trend in world wheat production (FAO, 2003; 2011). In this context, developing new higher yielding wheat varieties more tolerant or resistant to abiotic and/or biotic stress, using all available plant biotechnology technologies available, should be considered as the major challenge.