This article focuses on how knowledge sharing and strategic research collaboration could speed-up genetic, physiological, and molecular understanding of important cereal traits. Cereals, like wheat, rice, maize, pearl millet, and sorghum provide over half of the world’s food calories. However, climate change impacts cereal production. To maintain global food security, there is an increasing need to exploit existing genetic variability and develop cultivars with superior genetic yield potential and stress adaptation. »