Tuesday, July 27, 2010

(AGRI) Israel Develops New Wheat Varieties

"Israel -- Israeli scientists at the Volcani Institute of Agricultural Research have developed two new wheat varities -- one specifically designed for making pasta, and the other for bread, reports The Media Line. The pasta quality wheat is a hybrid of Israeli wheat, other high protein wheats and wild wheat species. According to scientists, the wheat has a very high protein content and natural yellow pigment from vitamin A -- nutritional attributes sought-after by the pasta industry.

Institute scientists have also developed Barnir, a new type of bread wheat. Barnir looks like white bread but has the nutrition of whole wheat bread. Trials in both dry and irrigated areas have shown the wheat maintains its protein stability under both medium and high yield levels, reports The Media Line." (source)

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