Grain Quality: The Future is With the Consumer, the Scientist and the Technologist

The success or otherwise of novel grain-based products is ultimately determined by the consumers because they 'vote' with their purchasing power. Trends are also determined by the scientist (who develops notional feasibilities) and the technologist (who dwells on realities in pursuing innovations). The breeder has a key role to play by introducing genotypes with novel quality attributes, which can be exploited further down the grain chain. New technologies are being introduced to assist the grain grower in providing quality grain, even though in a changing climate. New technologies will facilitate quality-based segregation of grain at harvest, helping to maximise returns to growers and to provide more uniform quality for processors. The nutritional value of grain-based foods will continue to feature as a major factor in the processing and retailing of foods based on grains