Scientists in race for longlife wheat

14 February 2001



Scientists in race for longlife wheat

By FWi staff

AUSTRALIAN scientists are leading the charge in the development of a new “waxy” wheat variety for longlife products.

Waxy wheat has the ability to keep bread, pastries and noodles fresher and tastier for longer periods of time

Up against Australia are Japan and the United States, each hoping to capture a new $A3 billion (1.1bn) market by producing the variety first.

Researchers at the Value Added Wheat Co-operative Research Centre has just won Federal Government funding of $A17.2 million over the next seven years.

By focusing on traditional breeding rather than genetic engineering the centre hopes Australia will capture “GMO-wary markets”.

New breeding techniques allowing scientists to better identify the best cross-breeding options have made the development of a waxy variety possible.

• For further details on Australian research into waxy wheat click here
• For the latest developments in agriculture around the globe visit @gworldwide.