Oregon State is Bringing Barley Back

Researchers at Oregon State University have been busy with developing new varieties of barley to help growers diversify production and satisfy a growing interest in microbrews and whole-grain diets. Between 1993 and 2012, the University has released 12 new barley varieties. Researchers place a strong interest in identifying genes which allow the cereal to withstand temperatures, resist disease and survive on limited resources. On the commercial end, scientific studies are also taking note of genes responsible for malting quality, nutritional properties and flowering time.

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