Investment

Wheat growers face quality and pricing challenges due to Late Maturity -Amylase (LMA) and Pre-harvest Sprouting (PHS), caused by the enzyme Wheat alpha-amylase type one (TaAMY1). This enzyme's stochastic accumulation during grain development can diminish flour baking qualities and lower the Falling Number, directly affecting grain pricing and grower incomes. Recognizing these issues, the GRDC and CSIRO initiated a project to mitigate the negative effects of alpha-amylase on grain quality. Through innovative research, a potential solution has emerged: a specific deletion within the wheat genome, leading to a significant reduction in Alpha-amylase accumulation when LMA is triggered. Further research aims to provide the best package offering both resistance to LMA, with best agronomic performance and grain quality. This approach holds promise for maintaining grain quality and supporting Australian grain growers' livelihoods.