TORONTO – Consumers and food producers may soon be able to reap the benefits of blue or purple wheat.
Scientists at the Guelph Food Research Centre of Agriculture and Agri-Food Canada, in conjunction with the University of Saskatchewan, have been studying the potential of the unusually coloured grain as a food ingredient and for its antioxidant values, said research scientist Dr. Elsayed Abdelaal.
Harvest Hastings
- August 9, 2012
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