Waite Research Stories
Game changing salt tolerant wheat set for field trials
Field trials will begin for a new type of salt tolerant bread wheat that has the potential to boost both the yield and profit of Australian and international crops.
Barley partnership brewing between scientists and engineers
University of Adelaide agri-food and wine scientists and chemical engineers have paired up with the goal to improve the quality of beer and wine.
Transforming potato waste into a new industry for Australia
Four of the largest potato producers in Australia want to convert 100% of their potato waste into commercial benefit through their partnership with the Fight Food Waste Cooperative Research Centre (CRC)
Advanced fertiliser research forges ahead with new Mosaic contract
Enhanced spreading, improved efficiency and reduced environmental impact will be the focus of continuing fertiliser research under a new five-year partnership agreement between the University of Adelaide and US-based fertiliser producer The Mosaic Company.
CT Scanning wheat grains for stress tolerance
Scientists have developed a computed tomography (CT) scanning method for screening large samples of wheat for drought and heat tolerance.
Enhancing blue-banded bees in lucerne
We now know that blue-green blue-banded bees are useful pollinators of lucerne. After honey bees, these bees are also among the most abundant bees in lucerne crops. If we want to capitalize on their free pollination services, we need to stimulate their presence.
Self-fertile almond varieties create buzz ahead of harvest
This month’s Australian almond harvest will provide the best commercial indication yet of the success of new self-fertile varieties as the industry looks for ways to combat a decline in bee populations.
Watering based on real-time measurements in the pipeline
Water is a precious commodity in vineyards, and soon – thanks to an innovative new research project – growers will be able to account for every drop.
Uncovering the pathway to wine’s acidity
University of Adelaide wine researchers say their latest discovery may one day lead to winemakers being able to manipulate the acidity of wines without the costly addition of tartaric acid.
Bread wheat with high salinity and sodicity tolerance
A joint project between SARDI and the University of Adelaide has developed lines of bread wheat with the potential to significantly improve adaptation to saline or sodic soils.