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Improvement of Cereal Quality by Genetic Engineering (Paperback, Softcover reprint of the original 1st ed. 1994)
Loot Price: R1,540
Discovery Miles 15 400
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Improvement of Cereal Quality by Genetic Engineering (Paperback, Softcover reprint of the original 1st ed. 1994)
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If I had to nominate an area of food production in which science
has played a major role in addressing product quality to meet
market needs I would not pass by the intimate rela tionship of
cereaI chemistry with cereaI plant breeding programs. In Australia,
cereaI chemistry and product quality labs ha ve long been
associated with wheat and barley breeding programs. Grain quality
characteristics have been principal factors determining
registration of new cultivars. This has not been without pain in
Australia. On the one hand some cultivars with promising yield and
agronomic characteristics have been rejected on the basis of
quality characteristics, and for a period our breeders imposed
selection regimes based on yield which resulted in declining
quality characteristics. In the end the market provides the critic
al signals. For many years Australia held a commanding market
position on the basis of a single quality image, initiaHy based on
bulked wheat of fair/average quality (FAQ). Later this was improved
by segregation into four broad classes* based around Australian
Standard White (ASW). This is no longer a viable marketing
strategy. We were probably a little slow in rec ognising the mosaic
of present day wheat markets, but now have up to 18 different
grades available. Around the world wheat is a grain with many end
uses. Its use in bread is expanding."
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