Protein‐I: Cereal and Pulse Varieties for Food in Ireland
Through the Protein‐I project, varieties of barley, peas, rye and wheat were evaluated to assess agronomic performance and grain quality for potential human food markets under Irish growing conditions.
25 June 2026
Type Factsheet
By Prof. Fiona Doohan, Dr. Susanne Barth, Conor Copeland, Sinead Dermody
Download Publication (PDF)
This factsheet summarises the key findings from crop variety trials carried out as part of the Protein-I project. The aim is to provide growers with practical information on the performance of selected cereals and pulses that may have potential for human food markets in Ireland.