University of Nevada, Reno Resperer develops potential sorghum varieties with sorghum for dairy forages and human diet without gluten-nevada today

Researchers at the University of Nevada, Renault, have presented 200 sorghum varieties that could be a change of game in food, brewery, dairy foods and biofuels industry. Preliminary studies emphasize their exceptional land tolerance, with some varieties also showing record levels of protein and digestible starch.

The Program for the breeding of Sorsgo varieties was established in 2017 at the University Experimental Station, a unit of the College of Agriculture, Biotechnology and Natural Resources to develop reservoir cultures suitable for semi-dry Western US, the varieties that the team has developed now Farmers in other regions around the world can also represent alternative dairy water.

“Many dairy feeds and specialized cereals in the United States are facing lower or variable yields due to late frosts, floods, heat and drought related to climate change, emphasizing the need for more resistant alternatives that can flourish in changing changing Climate conditions, “said Melinda Yerka, a leading researcher and associate professor of the project at the Department of Agriculture of College, Veterinary and Areans. Terrible supply chains. ”

At the end of 2023, Jerka founded jerk seeds to complete the development and commercialization of sorghum varieties. With guidelines from the University Small Business Center, Yerka refines growth strategies, receives funding and addresses the needs of intellectual property.

Recognizing the potential of Yerka seeds, a trading company for the production of seeds and several university programs seeking less water-intensive milk feed, have developed pilot studies to evaluate the viability of varieties as alternative dairy feed. The results are promising.

“Field tests have confirmed that the seeds are best performed at 20 to 25 inches of water a year compared to 30 to 40 inches, which requires most varieties of maize and alfalfa,” Yerk said.

Now Yerka is progressing research to identify the optimal combinations of soil, climate, fertilizers and water, which maximally seeds. It also conducts economic analysis of the cost of the life cycle related to the transition from corn or alfalfa to the Sorgi with large seeds.

Yerka Seeds: The Path of Commercialization

Through the seeds of Yerka, Yerka plans to license highly effective varieties of seed companies capable of producing commercial quantities. She also wants to partner with farmers to supply grain to food science companies or produce silage for milk cattle.

“We want to be nimble and innovative, emphasizing closed -out relationships with food and dairy scientific organizations, allowing them to determine the grain and biomass profiles they need, which we will then develop while maintaining their identity and preferences for Plants in confidential, “Yerka said. “With our focus on the early stages of commercialization, we provide special grains in a scale that meets the needs of the market, too small for larger companies, overcoming the historic precipice to diversify the aromas, textures and nutritional profiles of sustainable crops.”

Awards and recognition

Last year, Yerka Seeds received recognition for its innovative work and was selected to participate in the Gbeta Reno Accelerator program. The free seven -week program offered by Global Venture FIRC GENER8TOR, in partnership with the Nevada Governor Economic Development Office, supports promising startup companies in pursuit of investment capabilities in the US

“What GBeta did was help me create the field and effectively present investors and the public,” Jerk said. “They helped me make many professional links in the national plant biotechnology space, including business development experts, investment and intellectual property.”

After participating in the program, Yerka Seeds was selected as one of the top 10 startup companies in Nevada in 2024 for Reno Startup Week.

“I would not have the confidence to continue a commercial path for my varieties without the university mentoring,” Yerka said, lending the University Research and Innovation Program and the directions of the Small Business Development Center to help her navigate the complexity of the complexity of Starting and scaling the business.

Global use in food and gluten -free foods

The new Sorgo varieties have already attracted international attention. Based on the promising grain quality profiles, Yerka has partnered with sorghum breeders at the International Center for Corn and Wheat Improvement in Nairobi, Kenya to develop similar climate varieties in Kenya, Ethiopia, Uganda, Malawi, Zambia And Senegal.

“The sorghum comes from Africa, but its unique nutritional qualities remain poorly understood at the genetic level,” Yerka said. “We are working to change this and to develop newer, higher yields for food, food and human nutrition.”

Yerka recently consulted with two reviews of programs organized by the Center in Kenya and its international partners, offering her experience in sorghum and grain quality. Cooperation focuses on the evaluation of key crops for Western, Eastern and South Africa. Yerka is now traveling between the US and Kenya to conduct introductory studies to integrate its varieties of varieties into reproduction programs.

“Visiting the breeders has taught me that different regions prefer different grain qualities,” she said. “For example, injera, basic bread in Ethiopia, is best made with wax starch and soft seeds, while in Senegal people prefer to rearily seeds for a longer shelf life.

Next

The Yerka is currently focused on providing funding to create regional farm testing networks in the western United States, its purpose is to provide grain samples for food and brewer industries to develop new products that produce stable features of stable features aroma and quality, and evaluate the features and evaluation of the impact of organic and regenerative methods on the quality of sorghum. She is also looking for funding for her innovative “crossing technology” that prevents cross -pollination from normal varieties to protect the special grain qualities.

“I’m excited about the progress we have achieved in both Yerka Lab seeds and Yerka seeds, but we just start,” Yerk said. “With proper funding and partnerships, the two teams will be able to make real, meaningful changes in agriculture and food science.”

The support and financing of her team’s research largely comes from the University of Nevada, the Renault Experimental Station; The US Agriculture and Food Research Initiative of the Ministry of Agriculture, Department of the National Institute for Food and Agriculture; and collaboration with Yinping Jiao by Texas Tech University.