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
