Bumper barley variety to boost yields by 10 percent; researckel adds to barley’s popularity
April 20, 2017 — A new study sheds light on how a barley variety called “Brandy,” derived f안산출장샵 안산안마rom a different species of barley that grew as a special strain in Germany’s Thuringia region, might boost the nation’s yields.
In a recent report, researchers working with German wheat and barley experts at the Max Planck Institute for the History of Agricultural Systems in Graz published findings suggesting that this “double-dip” technique could create large, high-yield crops that will attract commercial barley production.
The researchers, led by Paul-Peter Czerniak, PhD, professor of botany and plant genetic ecology, analyzed samples from the “Brandy” type of wheat grown from 2013 to 2015 and determined that, among other things, the variety “produced yields greater than the best available and more often than any other wheat on the market,” the report says.
“We believe that the resulting double-dip yield increase is a result of better genetic engineering and improved crop characteristics,” Czerniak said.
To test his hypothesis, Czerniak and his research colleagues analyzed grain samples from the “Brandy” type of wheat, as well as that from three other varieties — barley from France’s Maritimes, Russian-style steppes, and Swiss-style wheat grown for use in Europe.
Both varieties showed significant increases in production efficiency, according to Czerniak and his research team. This is important, Czerniak said, because in the United States, most farmers currently rely on a single, relatively simple grain, usually wheat from an early harvest.
“Some strains of these new varieties of wheat, such as the French-style, have a very low efficiency and even fail to reach maximum production efficiency, making them very difficult to harvest,” he said.
These two varieties were specifically designed for high-yie파라오 카지노ld harvest. As an example, he points out, “if we compare them to those American-style varieties, w여수안마e can say with high certainty that the French-style is superior to American-style wheat. But since the varieties are different, it will be harder for us to identify which American-style is better.”
The research team used three different methods to identify the varieties “Brandy” grown in Germany: chemical tests, genetic analysis and computer simulation simulations to examine the varieties’ potential.
According to Czerniak, both the chemical tests and th