Saturday, January 07, 2006

New Barley Bred for Candymakers, Brewmasters--and More

Scrumptious chocolate-malt truffles, perfect for a holiday indulgence, might soon be made with malt from a superb new barley.

So might your favorite breakfast cereal or brew, according to plant geneticist Donald E. Obert, a barley and oat breeder with the Agricultural Research Service (ARS).The novel barley, named "Charles," is the result of more than a decade of testing by Obert and others at the ARS Small Grains and Potato Research Unit in Aberdeen, Idaho.

Colleague Darrell M. Wesenberg, now retired, selected the barley from among thousands of candidate plants in 1994. Over the next 10 years, tests in Idaho, Oregon and Washington showed that this experimental barley, designated as "94AB1274," produced impressive quantities of plump, heavy kernels.Based on these results, ARS researchers and their University of Idaho co-investigators offered the new barley variety to researchers, plant breeders and seed companies earlier this year.

The scientists named the barley "Charles" in honor the late Charles F. Murphy, formerly national program leader for ARS grain crop research.Now, a major U.S. brewery is leading rigorous tests to determine if the barley meets the exacting standards of the American Malting Barley Association, a feat no U.S.-grown winter malting barley has yet achieved. Results are expected by late 2006.

Winter barleys, planted in Idaho in October and harvested in mid-July, offer several key advantages over spring barleys, planted in May and harvested in August. The fall planting gives the winter varieties a chance to germinate and grow before going into winter dormancy.

In spring, the plants are bigger and stronger than spring-planted barleys, which are just beginning to sprout from seed.Earlier ripening means winter barleys are ready to harvest earlier, often avoiding stress-inducing summer heat that can result in thinner, lighter kernels instead of plump, heavier ones.

What\'s more, earliness means grain elevators where stores of the previous year\'s harvest are dwindling can be filled that much sooner.ARS is the U.S. Department of Agriculture\'s chief scientific research agency.


source: http://www.ars.usda.gov/main/main.htm


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AGRI-INFO/JANUARY 7, 2006



TITLE: NEW BARLEY BRED FOR CANDYMAKES, BREWMASTERS – AND MORE


ALAM BA NINYO NA NATUKLASAN NG MGA AGRI-EXPERT NA ANG ISANG SANGKAP SA PAGGAWA NG CANDY AT MORNING BREWERY TULAD NG TSOKOLATE AY MULA SA MALT NA KINUHA SA BAGONG URI NG BARLEY?

ITO AY RESULTA NG PANANALIKSIK NA GINAWA NI PLANT GENETICIST DONALD OBERT – ISANG BARLEY AT OAT BREEDER, KASAMA ANG KANYANG MGA KAPWA SIYENTISTA.

ANG BARLEY NA ITO NA TINAWAG SA PANGALANG “CHARLES” AY UNANG PINILI NI DARRELL WESENBERG SA HANAY NG MAY LIBU-LIBONG URI NOONG TAONG 1994.

AT NAPATUNAYAN SA GINAWANG PANANALIKSIK AT PAG-TESTING DITO SA NAKALIPAS NA SAMPUNG TAON, NA ANG EXPERIMENTAL BARLEY NA ITO AY MERONG KAHANGA-HANGANG PLUMP AT HEAVY KERNELS.

INIALOK NG MGA MANANALIKSIK ANG URING ITO NG BARLEY SA MGA RESEARCHERS, PLANT BREEDERS AT SEED COMPANIES NITONG UNANG BAHAGI NG TAON.

MALAKING PAKINABANG ITO LALU NA SA TIYEMPO NG TANIMAN DAHIL SA HINDI MAAARING MABITIN SA PANGANGAILANGAN NG PAGGAWA NG MALT.

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