Research
Wheat Research Team
We aim to enhance self-sufficiency of domestic wheat, including development and dissemination of high-quality varieties, cultivation technologies for production stability, and development of quality management technologies to promote consumption.
We aim to enhance self-sufficiency of domestic wheat, including development and dissemination of high-quality varieties, cultivation technologies for production stability, and development of quality management technologies to promote consumption. - Develop and distribute high-quality wheat varieties by processing purpose
- Expanding cultivation area of Saekeumkang, a new variety for noodles to replace existing varieties (a substitute of Geumgang)
- Creating expanded on-site demonstration areas for early distribution of Hwanggeumal, a new variety for bread
- Developed the world's first allergy-reducing variety O-free and Korea's first colored functional variety Ariheuk
- O-free (allergic reaction down by 64%)/Ariheuk (antioxidant effects tenfold compared to traditional wheat)
- Expand double cropping of wheat and develop technologies to improve cultivation quality and stability
- Analyzing changes in moisture stress due to treatment of drought during wheat ripening phase and establishing critical time for irrigation
- Field demonstration of underground drainage technology during double cropping of wheat and soybean for soil moisture management
- Develop easy quality testing technologies for quality management of domestic wheat and distribute on-site
- Developing a non-destructive, rapid/easy verification system using near-infrared spectrometer (NIR)
- Items of analysis: 5 items including protein, ash, moisture content, etc.
- Time of analysis: moisture analysis (480mins/point) → NIR (1mins/point)
- Developing a non-destructive, rapid/easy verification system using near-infrared spectrometer (NIR)
