Our selection strategy is to create varieties of grain crops for the production of nutritional food products.
The anthocyanins in our coloured wheat and barley are the same as those found in popular fruits like bilberries, blueberries, jamun, mulberries, etc., which have similar or equal health benefits.
Anthocyanins are known as powerful plant antioxidants and are widely recognised to be able to lower blood pressure, improve visual acuity, reduce the proliferation of cancer cells, inhibit tumour formation, prevent diabetes, reduce the risk of cardiovascular disease, modulate cognitive and motor function, and also exhibit anti-inflammatory and antibacterial activity.
Our innovation is coloured wheat, barley and spelled grain! We are effectively working (together with the Odessa Institute of Breeding and Genetics and the leading Ukrainian academician-geneticist Oleksandr Illich Rybalka) on the creation of new beneficial products that will be used in the production of healthy food for present and future generations.
Barley is recognised as the healthiest grain in the world. Its unique fibre called beta-glucan can lower cholesterol in hypercholesterolemic patients and can lower blood sugar and insulin levels as a preventative measure for type II diabetes.
arley also slows stomach emptying, helps to maintain stable blood sugar levels and creates a feeling of fullness, helping to reduce appetite and control body weight.
Barley is recognised as the healthiest grain in the world.
The advantage of hulled barley is that it can be consumed as a whole grain, and it is a particularly rich source of essential minerals such as molybdenum, manganese and selenium, copper, chromium, phosphorus, magnesium, niacin and vitamin B1. Barley is the champion among cereals for the content of tocols (tocopherol and tocotrienol) in combination with lignans, a group of powerful antioxidants that reduce the risk of cancer and cardiovascular diseases.
We create multi-coloured (purple, blue and black) hulled barley that combines the health benefits of whole grain and anthocyanins.
Hulled barley easily loses the grain film (a non-nutritional compound) during harvesting, while the grain husk and germ remain intact, meaning that the nutritional profile of hulled barley is higher than that of the filmed one. That’s why we can turn hulled barley into tasty and healthy food products, without losing the nutritional properties of the grain.
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