• Kornelija project team has completed the development of the Commercialization Offer and is ready to cooperate with seed growers and grain growers. The conditions of cooperation can be found below. We invite you to evaluate the potential of the hulless barley variety Kornelija on your farm!

• The international scientific conference Nutrition & Health took place from 9 to 11 December this year. It was a great opportunity to inform the international audience about technological characteristics and practical use of the hulled barley, the possibilities for creating new and healthy products. Three reports were prepared and presented – for more information click below!

Kornelija team has compiled information on the technology tests conducted in 2019. We have tested a number of growing technologies, both organic and conventional, for barley for both food and seed. Detailed results are just a few clicks away (see below)!

• On 7th-8th of November the Kornelija team visited Baltic Food and Beverage Exhibition in Lithuania. Despite  the compactness of the exhibition, we have found common language with Duoneles sausučiai and MB Užupiu manufaktuūra. Let’s work together!

• On October 23-24 the Kornelija team has participated in Tallinn FoodFair 2019. We have spoken to several companies – Tartu Veski, Eesti Pagar, Saareleib, Rosiine Leivad and others. Now Kornelija barley will be tested in Estonia!

• Kornelija project team participates in the RigaFood 2019 International Food Fair to meet potential collaborators for further cultivation and processing experiments, and to inform visitors about the positive effects of Kornelija Barley and their products. See you at the AREI booth (A26 / B27)!

• On July 2 this year, we participated in the Farmers’ day in Stende research centre [Stendes pētniecības centrs]. We have shown visitors trial volumes of the hulless barley variety Kornelija, and informed them about the progress of the agrotechnology experiments. Active conversation was not hindered even by the changing weather!

• The project team of Kornelija participated in the Deep Tech Atelier 2019 conference organized by the Investment and Development Agency of Latvia, which aims to inspire and enable the development of projects and products on their way from the lab to the market. We have familiarised ourselves with participants’ experience in developing of new products, and have gained valuable advice from experts, Dr. Eugene Buff and Andrzej Fetliński

• With the poster presentation of “Naked barley influence on wheat bread quality”, we have informed the public on usage of barley variety “Kornelija”  in baking, nutritional and sensory characteristics of bread and its hardness. It was concluded that barley-fortified bread had a higher volume and porosity, lower hardness than the bread produced with wheat flour. A scientific article has been prepared in relation of this study, it is published in the FOODBALT 2019 collection of articles.