Can we develop novel phytonutrients from whisky production to produce barley sustainably in a changing climate?

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Title
Can we develop novel phytonutrients from whisky production to produce barley sustainably in a changing climate?

CoPED ID
5a53a5da-9357-4ba8-bcca-8c790286e3b9

Status
Active

Funder

Value
No funds listed.

Start Date
Sept. 18, 2022

End Date
Sept. 29, 2026

Description

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The Scotch Whisky industry is committed to reaching net zero by 2040 and this year the Scotch Whisky Association launched its new Sustainability Strategy (SWA, 2021). With less than two decades to significantly reduce the environmental impact, 'end to end' innovative solutions are required that benefit the whole supply chain. Scotch Whisky requires high yielding and good quality malting barley, of which almost 90% is grown locally in Scotland. To maintain this requires considerable inputs, which are currently costly and unsustainable. In addition, from the production side, distillery-derived by-products require efficient and sustainable disposal. One potential solution is to use these by-products to develop new phytonutrients that can be used in the primary production of the barley crop, providing a circular sustainable growth system, reducing requirements for inputs and at the same time minimising need for disposal of waste products from distilling. Historically, seaweed and other algae have been used as a nutrient supply to grow barley on farms or crofts successfully, but to scale production to generate the quantities and quality of grain required for distilling would be impractical. We propose to examine the effects of applying these novel by-product derived nutrients on barley growth, in comparison with standard malting regime inputs, on a range of different barley cultivars which are commonly grown for malt. We will compare yield and grain characteristics, including grain nitrogen and ultimately malting quality traits. Furthermore, we will determine the effects of these nutrients on the microbiome populations of the roots and soil rhizosphere. Combining trait data gathered from initial glasshouse-controlled experiments, with genetic data generated previously, we can begin to understand the genetic control of nutrient uptake. This will allow us to identify barley cultivars that are better suited at utilising novel sources of nutrients and define potential genetic markers that can be used in downstream breeding programmes to integrate these sustainability traits. The PhD candidate will have the opportunity to exploit the long-established genetic and genomic resources available at the James Hutton Institute, gaining experience in these essential areas, along with plant & soil physiology. Importantly, they will develop skills relating to industry, specifically malting and distilling, through the close collaboration with Chivas Brothers.

University of Dundee LEAD_ORG
Chivas Brothers Ltd STUDENT_PP_ORG

Kelly Houston SUPER_PER
David Ashworth STUDENT_PER

Subjects by relevance
  1. Barley
  2. Sustainable development
  3. Cereal crops
  4. Genetic resources
  5. Sustainable use
  6. Malting barley
  7. Whisky
  8. Nutrients (plants)
  9. Malting
  10. Malts

Extracted key phrases
  1. Good quality malting barley
  2. Scotch Whisky industry
  3. Different barley cultivar
  4. Barley growth
  5. Scotch Whisky Association
  6. Novel phytonutrient
  7. Barley crop
  8. Whisky production
  9. Potential genetic marker
  10. Primary production
  11. Nutrient supply
  12. Novel source
  13. Genetic control
  14. Genetic datum
  15. Standard malting regime input

Related Pages

UKRI project entry

UK Project Locations