The Waite campus has been central to advances in Australian barley breeding for many years. Much of that work has been to develop new and improved varieties to grow for malting and feed barley end users. To this end, the Barley program team has undertaken research on several aspects of barley biochemistry and the genetics affecting malt quality (eg protein and carbohydrate modification during germination, and wort fermentability), the physiology and genetics of tolerance to abiotic stressors (eg salinity, boron toxicity and frost), and the development and implementation of new Marker Assisted Selection strategies.
The Barley Program has also been developing varieties that have characteristics that have processing/manufacturing and/or nutritional benefits. Thus, there are several hulless varieties that differ in their protein level, starch composition (either high or low amylose), or have high (8%) beta-glucan level.
In-house trials suggest these different varieties perform well as pearled, flaked or rolled grains; or when milled as flour to make white salted noodles, pasta or flat bread.
If you are interested in making further enquiries about the commercial potential of this grain please contact Jason Eglinton.