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Overview of plant improvement
• Analysis for the major crops• Target grain quality traits• Main drivers in developing new varieties• Gaps: Grain quality; nutrition and wellbeing• Effect of climate on grain quality
Overview of plant breeding in Australia
• Still follows the principles undertaken by William Farrer
• Historically plant breeding was undertaken by governments, universities and CSIRO– Currently by private companies– Governments are still involved in minor crops (eg
Pulses)
Aims of breeding programs
Develop new varieties that are:• Adaptable in a specific environment• Resistant/tolerant to plant pathogens• Increase grain yields• Suitable for domestic and export markets
Development of a new variety• Time frame: Between 8 and 12 years• Look into the future to predict what the
issues might be in the next decade– Emergence of new plant pathogens– Climate change– Change in farming practices– Change in food habits– Development of lifestyle diseases
Australia’s diverse markets• Wheat
– Australia, SE Asia, Japan, S. Korea, Middle-East • Barley
– Australia, SE Asia (Malt and beer)– Australia, Middle-East (Stock feed)
• Canola– Australia, United Arab Emirates
• Pulses (field peas and lentils)– India and subcontinent, Turkey, North Africa
Wheat Product Macro quality traits Drivers Resources allocated for
improving quality traitsFlour Milling yield, flour colour Flour mills
LargeBread, PastaCakes etc.
Dough mixing properties
Bread quality
Automated bakeriesSupermarkets
Niche market Increased health Consumers Small
Gaps: wheat quality improvement
• Wheat allergy and intolerance to glutenComplex problem: Involves down-regulating coeliac-toxic proteins (gliadins); Impact on gluten functionality (bread)
• Increase fibre (resistant starch)Complex problem: Altering starch biosynthesis pathways may reduce grain size, flour yield….
Barley Product Macro quality traits Drivers Resources allocated
for improving quality traits
Malt and Beer Optimum development of starch and protein ‐degrading enzymesLow β‐glucanLow beer‐haze proteins
Malting industry
Brewing companiesLarge
Feed Barley Metabolisable energy Stockfeed
Niche market High β‐glucan*High resistant starch*
Health‐conscious consumers ‐
*BARLEYmax developed by CSIRO and partners
Gaps:Increase resources in food barley
Canola Product Macro quality traits Drivers Resources allocated
for improving quality traits
Oil Human useIncreased oleic (C18:1)
Oilseed crushers
LargeOil Frying stability
Lower linolenic (C18:3)Major fast food Co.
Health Long chain omega‐3 fatty acids (DHA)
Consumers ‐
Pulses Product Macro quality
traitsDrivers Resources allocated
for improving quality traits
Whole grain Seed size, shape and colour
Traditional consumers
LargeProcessed grainSplit seedsFlour
Dehulling/splittingSplit colourCooking time
Traditional consumers
Seed compositionFood
StarchProtein Fibre
Western consumers
Small
Seed composition“Health”
Bioactive compounds
IsoflavonesPhytosterolsOligosaccharidesPhytates
Western consumers
Gaps: Food productsSoy, Dairy, Wheat- free
Gaps: Wellbeing
Implications of climate change on agriculture and food security
• Increase in greenhouse gases– Atmospheric CO2 will approach 550ppm by
2050 (currently 320ppm)• Climate variability
– More frequent episodes of drought– Increase in high temperature events
Effect of elevated atmospheric CO2 on grainquality?
Australian Grains Free Air Carbon Emissions (AGFACE)
Primary Industries Climate Challenges http://www.piccc.org.au/research/project/252
Effect of elevated atmospheric CO2 on wheat
% Reduction in grain protein %
red
uctio
n in
pro
tein
% Reduction in protein: 2-7%
Bread Quality
Ambient
Elevated
Panozzo et al., (2014)
“Hidden Hunger” – Micronutrients
Iron and zinc reduction in wheat grain due to elevated atmospheric carbon dioxide
Zinc 10-13%Iron 2-9%
“Hidden Hunger” – Micronutrients
• Approximately 2 billion people experience some Zinc and Iron deficiency
• 40% children in developing countries are anaemic
• Zinc deficiency is responsible for 18% of malaria and 10% of diarrheal diseases
Source: FAO (2014)
-15
-10
-5
0
5
10
15
Zn FePr
otei
nPh
ytat
e
Zn FePr
otei
nPh
ytat
e
Zn FePr
otei
nPh
ytat
e
Zn FePr
otei
nPh
ytat
e
Zn FePr
otei
nPh
ytat
e
Zn FePr
otei
nPh
ytat
e
Wheat Rice Field Peas Soybeans Maize Sorghum
C3 grasses C3 legumes C4 grasses
Myers et al., 2014
Change in nutrient concentration due to elevated atmospheric CO2
Concluding remarks…
• Develop new varieties fit for purpose– Increase resources to wheat for improved wellbeing
• Mindful of acceleration of lifestyle diseases– Increase RS and β-glucans– Increase awareness and acceptance of pulse grains
• Consider grain as a matrix of nutritionally important components and bioactive compounds
Concluding remarks…• Climate variability will impact on food
security and nutrition– Develop strategies/new varieties
• Medical science needs to work with applied science such as plant breeding to ensure ongoing food and nutritional security
Acknowledgements
• William Farrer Memorial Medal Trust• NSW Department of Primary Industries• Organisers: Resetting the Australian Table• Department of Economic Development, Jobs,
Transport and Resources• My Colleagues: Chemists and Plant Breeders
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