MALTING QUALITY TRAITS - Canadian Malting Barley Technical ...

Recommendations

Info

7 Introduction THE MAJOR CANADIAN MALTING BARLEY BREEDING PROGRAMS ARE LOCATED 48 Development and Approval of New Canadian Malting Barley in the Prairie provinces where malting barley is produced. The Agriculture and Agri-Food Canada (AAFC) breeding program at Brandon, Manitoba has a long history of successful variety development, especially in six-rowed types. Conquest and Bonanza are notable examples. More recently there has been a consolidation of programs from Winnipeg and an added focus on two-rowed varieties. AC Oxbow, AC Metcalfe, Calder and Newdale are examples of varieties which resulted from this effort. The lead scientist at AAFC is Dr. Bill Legge. The program at the University of Saskatchewan has also been successful in generating new and improved malting varieties. These include Harrington, Stein, Manley and, more recently, CDC Stratus, CDC Kendall, CDC Select and CDC Copeland. Aaron Beattie is the program’s lead scientist, and Dr. Bryan Harvey and Dr. Brian Rossnagel act as consultants. The Alberta program in Lacombe is a joint effort between AAFC and Alberta Agriculture, Food and Rural Development. It combines the resources from former breeding programs at Lethbridge and Beaverlodge with those from Lacombe. Lacombe’s lead scientists are Dr. Pat Juskiw and Dr. James Helm. In addition to these public programs, Busch Agricultural Resources, Inc. is breeding malting varieties for Western Canada. B1602, B1215, Merit, Legacy and Tradition are varieties from this program. Seed companies are also bringing in European and other USA varieties to test their adaptation and possible commercialization in Canada. The breeding programs all place a high priority on malting quality and selection for desirable physical and chemical characteristics at each stage of the program. Good field performance and disease resistance are also important targets. The programs use conventional breeding methods supplemented by modern technology. Bulk/pedigree systems are enhanced through the use of southern winter increases, single seed descent in indoor growth facilities and doubled haploids produced by anther or microspore culture. Micromalting facilities are extensively used to assist in identifying quality genotypes. Molecular marker assisted selection is used as a tool to screen for disease resistance, quality and field performance traits. While most programs are doing basic research on genetic engineering in order to explore its potential and to explore the basic physiology of seeds and whole plants, none are currently using it as a breeding tool. No genetically engineered lines are currently being considered for pre-commercialization testing. Approving new malting barley varieties for commercial production in Canada is based on variety registration and a favourable listing on the CMBTC Recommended Malting Barley Varieties List. All varieties of barley are required to be registered under the provisions of the Seeds Act in order to be sold in Canada by variety name. Inclusion in the recommended category of the Variety List indicates the variety’s marketability as well as its commercial acceptability in terms of processing. Registration is based on merit and is granted only after extensive, rigorous testing. It is granted by the Variety Registration Office of AAFC on the recommendation of a committee recognized by the Minister of Agriculture and Agri-Food Canada. All malting barley in Canada is currently produced in Saskatchewan, Alberta, Manitoba and British Columbia. Thus, the recognized committee is the Prairie Grain Development Committee. The Prairie Recommending Committee for Oats and Barley (PRCOB) is specifically Chapter Seven
Chapter Seven responsible for barley. The PRCOB consists of three evaluation teams, with each team responsible for an aspect of performance. The agronomy and breeding team evaluates field performance including traits such as yield, straw strength, maturity and kernel physical characteristics. The pathology team evaluates resistance to diseases including net blotches, scald, smuts, root rot and rust. The quality team evaluates malting quality through laboratory and pilot-scale tests. Teams are comprised of scientists, maltsters, brewers, farmers and extension specialists. The primary source of data considered by the teams are the Western Canadian Barley Cooperative preregistration tests and subsidiaries. Before entrance into these tests, a breeding line must show potential merit compared to Canadian checks under Canadian conditions. For malting barley, a minimum of four station years of field data collected and a minimum of two years of malting quality from plots grown under prairie conditions with comparisons to current quality checks are required. Once in the Cooperative test (Co-op), two years of data are normally required before a variety is considered for registration. The Co-op tests are grown at more than 20 sites in all of the major agricultural regions of the Prairies as well as observation sites in the USA and Eastern Canada. In addition to Co-op data, the quality team requires two years of malting data from Collaborative testing. As the Collaborative testing program involves larger plots, greater quantities of barley are tested. Only barley of selectable quality is malted. In making a final decision, all data from both the Co-op and Collaborative tests are considered, and strengths and weaknesses balanced. If supported by the PRCOB and approved by the Variety Registration Office, a line is granted full registration. The step after registration is to have a variety included in the recommended category of the CMBTC’s Recommended Malting Barley Varieties List (see Figure 1). The Recommended Malting Barley Varieties List is used by producers as an aid in deciding on appropriate varieties for seeding. The recommended category in the list indicates which varieties of malting barley the industry feels will be in demand, both domestically and internationally, in the coming year. The comments column implies commercial acceptability of the variety. Quality Testing Testing the quality of malting barley involves several stages. Early generations are tested by the breeding institutions and the Cereal Research Centre (Agriculture and Agri-Food Canada). The malting industry and the Canadian Grain Commission’s Grain Research Laboratory (GRL) micro-malt larger barley samples from the Western Canadian Barley Cooperative tests. In the Collaborative program, even larger quantities of barley are malted by the CMBTC and then the industry and GRL using pilot-scale equipment. Lines tested collaboratively must show the potential of a good malting barley variety that is worthy of registration in Canada. However, testing does not stop with registration. A barley must perform well during plant-scale testing in both malt houses and breweries before it is granted the final seal of approval and inclusion in the recommended category of the Variety List. Before a line ever reaches full commercial production, the malting and brewing qualities are well understood. Table 1 outlines the development stages of a malting barley variety that is recommended for commercial production in Canada. Western Canadian Barley Cooperative Tests The GRL’s first task is to determine the malting suitability of the barley from each station of the Western Canadian Barley Cooperative test. As there is a limited capacity for malting and malt analysis, only barley samples from some of the Co-op stations can be selected for malting. Samples of check varieties (i.e. AC Metcalfe, Excel) from each of the 20 primary Co-op stations are sent to the GRL, where barley quality testing is performed. Selection is based first on quality and second on station location. An effort is made to select a station from each of the three soil zones that exist on the Canadian Prairies. Barley parameters of interest include kernel plumpness, germination, protein content and general appearance. This selection process is very similar to that of the commercial malt industry. 49
Page 1 and 2: Canadian Barley Malting and Brewing
Page 3 and 4: Copyright © CMBTC 2012 Design and
Page 5 and 6: Canadian Malting Barley Production
Page 7 and 8: Figure 2: Percentage of Barley Area
Page 9 and 10: Malt Production for Domestic and Ex
Page 11 and 12: 2 IN Malting Barley Selection, Hand
Page 13 and 14: To better understand visual evaluat
Page 15 and 16: Barley Moisture Content Barley mois
Page 17 and 18: 3 IN Figure 1. Cross-section of a b
Page 19 and 20: Figure 3. TOP: Barley endosperm sho
Page 21 and 22: 4 Introduction Malting practices ma
Page 23 and 24: levels promote rapid modification,
Page 25 and 26: Fig. 1 A tower malting plant at Ali
Page 27 and 28: production, consequently uneven chi
Page 29 and 30: 5 Brewing Whirl Pool Hot Wort Tank
Page 31 and 32: centre timing. A savings of 15 minu
Page 33 and 34: One of the known advantages of usin
Page 35 and 36: Malting Barley Varieties Under Deve
Page 37 and 38: TM COMPARATIVE MALT QUALITY PARAMET
Page 39 and 40: CDC COPELAND Two-rowed, a cross of
Page 41 and 42: CDC POLARSTAR Two-rowed, a cross of
Page 43 and 44: NEWDALE Two-rowed, a cross of CDC S
Page 45 and 46: LEGACY TM Six-rowed, a cross of Exc
Page 47: TRADITION TM Six-rowed, a cross of
Page 51 and 52: Chapter Seven Once selected, all of
Page 53 and 54: 8 THE Chapter Eight Canadian Grain
Page 55 and 56: Chapter Eight Grain Safety The GRL
Page 57 and 58: 9 THIS Chapter Nine Organizations a
Page 59 and 60: Chapter Nine associated government
Page 61 and 62: Contact List Organizations Brewing
Page 63 and 64: Acrospire Glossary of Terms Adjunct
Page 66: 66 Copyright © CMBTC 2012 Printed

MALTING QUALITY TRAITS - Canadian Malting Barley Technical ...

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?