Overview of plant improvement

• Analysis for the major crops• Target grain quality traits• Main drivers in developing new varieties• Gaps: Grain quality; nutrition and wellbeing• Effect of climate on grain quality

Overview of plant breeding in Australia

• Still follows the principles undertaken by William Farrer

• Historically plant breeding was undertaken by governments, universities and CSIRO– Currently by private companies– Governments are still involved in minor crops (eg

Pulses)

Aims of breeding programs

Develop new varieties that are:• Adaptable in a specific environment• Resistant/tolerant to plant pathogens• Increase grain yields• Suitable for domestic and export markets

Development of a new variety• Time frame: Between 8 and 12 years• Look into the future to predict what the

issues might be in the next decade– Emergence of new plant pathogens– Climate change– Change in farming practices– Change in food habits– Development of lifestyle diseases

Australia’s diverse markets• Wheat

– Australia, SE Asia, Japan, S. Korea, Middle-East • Barley

– Australia, SE Asia (Malt and beer)– Australia, Middle-East (Stock feed)

• Canola– Australia, United Arab Emirates

• Pulses (field peas and lentils)– India and subcontinent, Turkey, North Africa

Wheat Product Macro quality traits Drivers Resources allocated for 

improving quality traitsFlour  Milling yield, flour colour Flour mills

LargeBread, PastaCakes etc.

Dough mixing properties

Bread quality

Automated bakeriesSupermarkets

Niche market Increased health Consumers Small

Gaps: wheat quality improvement

• Wheat allergy and intolerance to glutenComplex problem: Involves down-regulating coeliac-toxic proteins (gliadins); Impact on gluten functionality (bread)

• Increase fibre (resistant starch)Complex problem: Altering starch biosynthesis pathways may reduce grain size, flour yield….

Barley Product Macro quality traits Drivers Resources allocated 

for improving quality traits

Malt and Beer  Optimum  development  of starch and protein ‐degrading enzymesLow β‐glucanLow beer‐haze proteins

Malting industry

Brewing companiesLarge

Feed Barley Metabolisable energy Stockfeed

Niche market High β‐glucan*High resistant starch*

Health‐conscious consumers ‐

*BARLEYmax developed by CSIRO and partners

Gaps:Increase resources in food barley

Canola Product Macro quality traits Drivers Resources allocated 

for improving quality traits

Oil Human useIncreased oleic (C18:1)

Oilseed crushers

LargeOil Frying stability

Lower linolenic (C18:3)Major fast food Co.

Health Long chain omega‐3 fatty acids (DHA)

Consumers ‐

Pulses Product Macro quality 

traitsDrivers Resources allocated 

for improving quality traits

Whole grain Seed size, shape and colour

Traditional consumers

LargeProcessed grainSplit seedsFlour

Dehulling/splittingSplit colourCooking time

Traditional consumers

Seed compositionFood

StarchProtein Fibre

Western consumers

Small 

Seed composition“Health”

Bioactive compounds

IsoflavonesPhytosterolsOligosaccharidesPhytates

Western consumers

Gaps: Food productsSoy, Dairy, Wheat- free

Gaps: Wellbeing

Implications of climate change on agriculture and food security

• Increase in greenhouse gases– Atmospheric CO2 will approach 550ppm by

2050 (currently 320ppm)• Climate variability

– More frequent episodes of drought– Increase in high temperature events

Effect of elevated atmospheric CO2 on grainquality?

Australian Grains Free Air Carbon Emissions (AGFACE)

Primary Industries Climate Challenges http://www.piccc.org.au/research/project/252

Effect of elevated atmospheric CO2 on wheat

% Reduction in grain protein %

red

uctio

n in

pro

tein

% Reduction in protein: 2-7%

Bread Quality

Ambient

Elevated

Panozzo et al., (2014)

“Hidden Hunger” – Micronutrients

Iron and zinc reduction in wheat grain due to elevated atmospheric carbon dioxide

Zinc 10-13%Iron 2-9%

“Hidden Hunger” – Micronutrients

• Approximately 2 billion people experience some Zinc and Iron deficiency

• 40% children in developing countries are anaemic

• Zinc deficiency is responsible for 18% of malaria and 10% of diarrheal diseases

Source: FAO (2014)

-15

-10

-5

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5

10

15

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ytat

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Zn FePr

otei

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ytat

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Zn FePr

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Zn FePr

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Zn FePr

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Wheat Rice Field Peas Soybeans Maize Sorghum

C3 grasses C3 legumes C4 grasses

Myers et al., 2014

Change in nutrient concentration due to elevated atmospheric CO2

Concluding remarks…

• Develop new varieties fit for purpose– Increase resources to wheat for improved wellbeing

• Mindful of acceleration of lifestyle diseases– Increase RS and β-glucans– Increase awareness and acceptance of pulse grains

• Consider grain as a matrix of nutritionally important components and bioactive compounds

Concluding remarks…• Climate variability will impact on food

security and nutrition– Develop strategies/new varieties

• Medical science needs to work with applied science such as plant breeding to ensure ongoing food and nutritional security

Acknowledgements

• William Farrer Memorial Medal Trust• NSW Department of Primary Industries• Organisers: Resetting the Australian Table• Department of Economic Development, Jobs,

Transport and Resources• My Colleagues: Chemists and Plant Breeders