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.

  • BARLEYmax

    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.

  • Cereal rusts

    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.

    Primary topic: Plant science

  • 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


    CSIRO plant scientists are using MAGIC, an innovative technique to increase the speed and efficiency of wheat breeding.

  • 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.


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