Market Opportunities for Waxy Hulless Barley Cultivars in Australia

Abstract

The nutritional value of barley in supplying a western diet with a high fibre, low fat and low GI alternative to other less nutritious grains is beginning to be realised. The availability of agronomically viable waxy hulless barley will enable Australian food processors to utilise this valuable food grain. Processing techniques such as pearling, milling and flaking (rolling) enable barley to be utilised in a variety of food products. The availability of waxy hulless barley will provide food manufacturers with a fast cooking grain (whole or pearled) with excellent pearling and flaking quality with a high content of beta-glucan. This soluble fibre has been shown to lower blood cholesterol in humans thus reducing risk of heart disease. It has also been extracted for numerous end-uses, such as bio-films, wound dressings and nutritional supplements. We have compared the physical grain quality, pearling, cooking, baking and flaking quality of Australian waxy hulless barley with other hulless and covered barleys. The quality attributes of waxy hulless barley will be discussed in the context of potential products and market opportunities. Other end-uses for waxy barley will also be discussed. The South Australian Barley Improvement Program has bred waxy hulless barleys with considerable improvements in agronomy and food quality characteristics compared to older waxy cultivars. New waxy hulless cultivars will provide food processors with an alternative health related ingredient and will benefit farmers by offering a value-added grain to the food market. Waxy hulless barley will also provide a nutritious, versatile food product aimed at improving the Australian diet.