Audio-4-Crispin Howitt

Dr Crispin Howitt:  Using conventional breeding, a technique that farmers and breeders have used for hundreds of years, we’ve dramatically reduced the gluten content in this grain.  The first version is a malting barley to be used for products like Milo and beer.  Coming behind that are whole grain versions for food products, such as breakfast cereals, flat breads, and pasta.