Food Functionality of Naked Barley Webinar: March 29, 2022
Join eOrganic on March 29, 2022 for a webinar about research on the food qualities of naked barley, by Jordyn Bunting of Oregon State University.
Find the recording here!
Funding
This project was funded in 2017 by the NIFA Organic Research and Extension Initiative grant, part of the USDA National Institute of Food and Agriculture: Grant number 2017-51300-26809. In 2020, a second grant, Developing Multi-Use Naked Barley for Organic Systems II was awarded funding: Grant number 2020-51300-32179. In 2023, a third grant was awarded funding: Grant number 2023-51300-40964.
