BarleyNOR: A Journey from Field to Table

About the project

Barley is the most produced grain in Norway. However, the consumption of barley as food has been decreasing. Simultaneously, the production of barley for animal feed has been excessive in recent years. Therefore, BarleyNOR aims to increase the use of Norwegian barley in food and drink through industrial-scale malting in a sustainable manner.

Primary objective

• Establish knowledge that enables increased use of Norwegian barley in food and drink through industrial-scale malting in a sustainable manner.

Secondery objectives:

• Gain consumers’ insight and explore the market potential for Norwegian malt in food and drinks.
• Identify suitable genetic material and optimise agronomic management to produce barley with high yield and quality under Norwegian conditions.
• Understand the malting process for Norwegian barley.
• Characterise Norwegian malt as a raw material for food and drink.
• Demonstrate the feasibility of using brewing by-products in the food system.
• Assess the total sustainability impacts of Norwegian malt and suggest measures for improvement.

Graminor will contribute to the identification of cultivars with high malt quality. We will conduct field trials and grain analyses. Graminor will also collect data to be used in the assessment of the sustainability of Norwegian barley.

Nofima is the project owner.

Contributors

Shiori Koga (Prosjektleder)

shiori.koga@nofima.no
Tlf. 97065770