Genetically altered barley could boost Scotland’s whisky industry

Scientists are planning genetically to alter barley in a bid to boost Scotland’s whisky industry.

Barley is a key ingredient in the Water of Life  – but 10% of the Scottish crop is damaged by a normally benign fungus which can turn on the plant.

That means the industry – worth £4.3bn to the Scottish economy – has to rely on barley imports to maintain production.

Scientists at the Scottish Agricultural College (SRUC)  have been given £1m to work out why the fungus attacks and see if they can engineer a solution.

Read the full original article:  Scientists plan to genetically alter barley in a bit to boost Scotland’s whisky industry

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