Will current plant breeding for grain quality traits be applicable in a changing environment?

2. 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

3. 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)

4. 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

5. 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

6. 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

7. Wheat
Product Macro quality traits Drivers Resources allocated for
improving quality traits
Flour Milling yield, flour colour Flour mills
Large
Bread, Pasta
Cakes etc.
Dough mixing properties
Bread quality
Automated
bakeries
Supermarkets
Niche market Increased health Consumers Small

8. Gaps: wheat quality improvement
• Wheat allergy and intolerance to gluten
Complex 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….

9. Barley
Product Macro quality traits Drivers Resources allocated
for improving
quality traits
Malt and Beer Optimum development of
starch and protein ‐degrading
enzymes
Low β‐glucan
Low beer‐haze proteins
Malting industry
Brewing companies
Large
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

10. Canola
Product Macro quality traits Drivers Resources allocated
for improving
quality traits
Oil Human use
Increased oleic (C18:1)
Oilseed crushers
Large
Oil Frying stability
Lower linolenic (C18:3)
Major fast food Co.
Health Long chain omega‐3 fatty
acids (DHA)
Consumers ‐

11. Pulses
Product Macro quality
traits
Drivers Resources allocated
for improving quality
traits
Whole grain Seed size, shape
and colour
Traditional consumers
LargeProcessed grain
Split seeds
Flour
Dehulling/splitting
Split colour
Cooking time
Traditional consumers
Seed composition
Food
Starch
Protein
Fibre
Western consumers
Small
Seed composition
“Health”
Bioactive
compounds
Isoflavones
Phytosterols
Oligosaccharides
Phytates
Western consumers
Gaps: Food products
Soy, Dairy, Wheat- free
Gaps: Wellbeing

12. 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 grain
quality?

13. Australian Grains Free Air Carbon
Emissions (AGFACE)
Primary Industries Climate Challenges
http://www.piccc.org.au/research/project/252

14. Effect of elevated atmospheric CO2 on wheat
% Reduction in grain protein
%reductioninprotein
% Reduction in protein: 2-7%

15. Bread Quality
Ambient
Elevated
Panozzo et al., (2014)

16. “Hidden Hunger” – Micronutrients
Iron and zinc reduction in wheat grain due to
elevated atmospheric carbon dioxide
Zinc 10-13%
Iron 2-9%

17. “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)

18. -15
-10
-5
0
5
10
15
Zn
Fe
Protein
Phytate
Zn
Fe
Protein
Phytate
Zn
Fe
Protein
Phytate
Zn
Fe
Protein
Phytate
Zn
Fe
Protein
Phytate
Zn
Fe
Protein
Phytate
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

19. 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

20. 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

21. 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