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Scientists discover genetic pathway to improved barley quality

Scientists from the International Barley Hub have discovered a genetic pathway to improved barley grain size and uniformity, a finding which may help breeders develop future varieties suited to the needs of growers and distillers.

Cereal genetics researchers working with professor Robbie Waugh and Dr. Sarah McKim, at the James Hutton Institute and the University of Dundee’s Division of Plant Sciences, published work examining the genetic control of grain formation in barley, specifically the role of a gene called VRS3. Researchers found that a mutation in this gene improved grain uniformity in six-rowed barley. To read the full story, click here.