We're helping cropping farmers more profitably and sustainably feed and clothe Australia and our export markets. We do this by helping improve plant breeds, better manage increasingly scarce resources such as water, and keep pests and diseases at bay.
We are developing novel seed, leaf and algal-based materials for more intensive and efficient production of plant oils for both industrial and nutritional uses.
CSIRO’s cotton research has delivered significant economic, social and environmental benefits to growers throughout Australia.
Australia's wine and grape industry has been one of the nation's great agricultural success stories. We are working with industry to improve the performance of grapes in the production, processing and marketing chain.
We are helping protect plants from pests and diseases by investigating plant defences and the tactics pests and diseases use to overcome these defences.
Sugarcane is grown in a range of environments from northern New South Wales to far north Queensland and is a major export crop for Australia. By developing new approaches to produce sugarcane varieties with higher yields, we aim to improve the profitability and sustainability of the Australian sugar industry.
Wheat and barley
We continue to support the wheat and barley industries in the face of global challenges such as climate change, food and fuel security and sustainable agriculture practices. Our efforts build upon more than sixty years of improving yield, quality, management and disease resistance.
A wholegrain developed by CSIRO has superior health benefits that can help combat cardiovascular disease, Type 2 diabetes and colorectal cancer.
Developing wheat with cholesterol lowering properties
Our aim is to develop healthier wheat grains with higher levels of soluble betaglucan, a special type of dietary fibre that can help lower blood cholesterol.
For several decades we’ve been contributing to the global fight against rust, a devastating fungal disease. It is estimated that globally 5.47 million tonnes of wheat are lost to the stripe rust pathogen each year, equivalent to US$979 million.
Reducing the gluten content of barley
We have successfully bred a barley grain with significantly reduced levels of hordeins, the type of gluten found in barley. This means that a wider variety of foods and beverages suitable for those that avoid gluten in their diet could be just around the corner.
Kebari™: The ultra-low gluten barley
Kebari™ barley is a new grain that meets the World Health Organization's recommendation for classification as gluten-free. The first commercially-produced product made with Kebari grain is Radeberger’s Pionier gluten-free beer, now available in Germany.
Kebari™ barley: Frequently asked questions
Frequently asked questions about Kebari™ barley
Improving bread with alpha-amylase
Late maturity alpha-amylase (LMA) and preharvest sprouting (PHS) are considered two key challenges in the Australian wheat industry, however, recent research suggests there is more to the amylase story.