Opportunities for Commercialization of High-Protein Barley: Case of New Variety ‘Kornelija’

Aarikka-Stenroos, L., Sandberg, B. (2012). From newproduct development to commercialization through networks. Journal of Business Research, 65(2), 198-206. DOI: 10.1016/j.jbusres.2011.05.023.10.1016/j.jbusres.2011.05.023 Search in Google Scholar

Aarikka-Stenroos, L., Sandberg, B., & Lehtimäki, T. (2014). Networks for the commercialization of innovations: A review of how divergent network actors contribute. Industrial Marketing Management. 43(3), 365-381. DOI: 10.1016/j.indmarman.2013.12.005.10.1016/j.indmarman.2013.12.005 Search in Google Scholar

Clément, T., Joya, R., Bresson, C., & Clément, C. (2018). Market developments and policy evaluation aspects of the plant protein sector in the EU. Brussels: Agrosynergie EEIG for the European Commission. Search in Google Scholar

Akhundjanov, S. B., Gallardo, R. K., & McCluskey, J. J., Rickard, B. J. (2019). Commercialization of a demandenhancing innovation: The release of a new apple variety by a public university. Economic Modelling. 86, 88-100. DOI: 10.1016/j.econmod.2019.06.004.10.1016/j.econmod.2019.06.004 Search in Google Scholar

Arendt, E.K. & Zannini, E. (2013). Cereal grains for the food and beverage industries. Cambridge, UK: Woodhead Publishing Series.10.1533/9780857098924 Search in Google Scholar

Auzins A., Krievina A., & Leimane I. (2019). Environmental Benefits from Shortening Soybean Meal Delivery Chain in Latvia. Ecology, Economics, Education and Legislation: International Multidisciplinary Scientific GeoConference-SGEM Proceedings, 19(5.3), 275-281. DOI: 10.5593/sgem2019/5.3/S21.035.10.5593/sgem2019/5.3/S21.035 Search in Google Scholar

Baik, B.K. & Ullrich, S.E. (2008). Barley for food: Characteristics, improvement, and renewed interest. Journal of Cereal Science, 48(2), 233–242. DOI: 10.1016/j.jcs.2008.02.002.10.1016/j.jcs.2008.02.002 Search in Google Scholar

Biel, W. & Jacyno, E. (2013). Chemical composition and nutritive value of spring hulled barley varieties. Bulgarian Journal of Agricultural Sciences, 19(4), 721-727. DOI: 10909510/721 Search in Google Scholar

Bleidere, M. & Grunte, I. (2015). Kailgraudu vasaras miežu šķirnes ‘Kornelija’ saimnieciskais un graudu bioķīmiskais rasturojums (Economic and biochemical characteristics of hulless barley variety ‘Kornelija’). Zinātniski praktiskā konference “Līdzsvarota Lauksaimniecība” raksti. 192-195. lpp. (in Latvian) Search in Google Scholar

Bleidere, M., Zute, S., Brunava, L., Bobere, N., & Jākobsone, I. (2013b). Yield and grain quality of hulless spring barley in field trials under different nitrogen management conditions. Proceedings of the Latvian Academy of Sciences. Section B: Natural, Exact and Applied Sciences, 67(3), 229 - 235. DOI: 10.2478/prolas-2013-004010.2478/prolas-2013-0040 Search in Google Scholar

Bleidere, M., Zute, S., & Jakobsone, I. (2013a). Characterisation of physical and biochemical traits of hulless spring barley grain in Latvian breeding program. Proceedings of the Latvian Academy of Sciences. Section B, 67(4), 399-404. DOI: 10.2478/prolas-2013-006510.2478/prolas-2013-0065 Search in Google Scholar

European Commission (2018). Report from the Commission to the Council and the European Parliament on the development of plant proteins in the European Union. Brussels: European Commission. Search in Google Scholar

European Commission (2021). Plant-based foods in Europe: How big is the market? Smart Protein Plant-based Food Sector Report by Smart Protein Project, European Union’s Horizon 2020 research and innovation programme (No 862957). Retrieved October 20, 2021, from https://smartproteinproject.eu/plant-based-food-sector-report/. Search in Google Scholar

Havrlentova, M., Petrulakova, Z., Burgarova, A., Gago, F., Hlinkova, A., & Šturdík, E. (2011). β-glucans and their significance for the preparation of functional foods-a review. Czech Journal of Food Sciences, 29(1), 1-14. DOI: 10.17221/162/2009-CJFS10.17221/162/2009-CJFS Search in Google Scholar

Henchion, M., Hayes, M., Mullen, A., Fenelon, M., & Tiwari, B. (2017). Future protein supply and demand: strategies and factors influencing a sustainable equilibrium. Foods, 6 (7), Article No 53. DOI: 10.3390/foods607005310.3390/foods6070053553256028726744 Search in Google Scholar

Hoehnel, A., Axel, C., Bez, J., Arendt, E. K., & Zannini, E. (2019). Comparative analysis of plant-based high-protein ingredients and their impact on quality of high-protein bread. Journal of Cereal Science, 89, Article No 102816. DOI: 10.1016/j.jcs.2019.102816.10.1016/j.jcs.2019.102816 Search in Google Scholar

Janssen, M., Busch, C., Rödiger, M., & Hamm, U. (2016), Motives of consumers following a vegan diet and their attitudes towards animal agriculture. Appetite, 105, 643-651. DOI: 10.1016/j.appet.2016.06.03. Search in Google Scholar

Jenkins A.L., Jenkins D.J.A., Zdravkovic U., Wursch P., & Vuksan V. (2002). Depression of the glycaemic index by high levels of beta-glucan fiber in two functional foods tested in type 2 diabetes. European Journal of Clinical Nutrition, 56(7), 622–628. DOI: 10.1038/sj.ejcn.160136710.1038/sj.ejcn.160136712080401 Search in Google Scholar

Lancashire P.D., Bleiholder H., Van Den Boom T., Langeluuddeke P., Strauss R., Webern E., Witzenberger A. (1991). A uniform decimal code for growth stages of crops and weed. Annals of Applied Biology, 119(3), 561-601. DOI: 10.1111/j.1744-7348.1991.tb04895.x10.1111/j.1744-7348.1991.tb04895.x Search in Google Scholar

Latvian Rural Advisory and Training Centre (LRAT) (2020, June). Lauksaimniecības bruto segumu aprēķini par 2019. gadu (Agricultural gross margin calculations for 2019). Retrieved April 22, 2020, from http://new.llkc.lv/lv/nozares/augkopiba-ekonomika-lopkopiba/sagatavoti-bruto-segumi-par-2019-gadu. (in Latvian) Search in Google Scholar

Leguizamón, A. (2014). Modifying Argentina: GM soy and socio-environmental change. Geoforum, 53, 149-160. DOI: 10.1016/j.geoforum.2013.04.001.10.1016/j.geoforum.2013.04.001 Search in Google Scholar

Lin, D., Lu, W., Kelly, A. L., Zhang, L., Zheng, B., & Miao, S. (2017). Interactions of vegetable proteins with other polymers: Structure-function relationships and applications in the food industry. Trends in food science & technology, 68, 130-144. DOI: 10.1016/j.tifs.2017.08.006.10.1016/j.tifs.2017.08.006 Search in Google Scholar

Macdougall, W.A.J. & Selvendran, R.R. (2001). Chemistry, architecture and composition of dietary fiber from plant cell walls. In Cho, S.S. & Dremer, M.L (Eds.), Handbook of Dietary Fiber (pp.281-319). New York: Marcell Dekker. Search in Google Scholar

Martinez-Ribaya, B. & Areal, F. J. (2020). Is there an opportunity for product differentiation between GM and non-GM soya-based products in Argentina? Food Control, 109, Article 106895. DOI: 10.1016/j.foodcont.2019.106895.10.1016/j.foodcont.2019.106895 Search in Google Scholar

Menna, A. & Walsh, P. R. (2019). Assessing environments of commercialization of innovation for SMEs in the global wine industry: A market dynamics approach. Wine Economics and Policy, 8(2), 191-202. DOI: 10.1016/j.wep.2019.10.001.10.1016/j.wep.2019.10.001 Search in Google Scholar

Mitsou, E.K., Panopoulou, N., Turunen, K., Spiliotis, V., & Kyriacou, A. (2010). Prebiotic potential of barley derived β-glucan at low intake levels: A randomised, double-blinded, placebo-controlled clinical study. Food Research International, 43(4), 1086-1092. DOI: 10.1016/j.foodres.2010.01.020.10.1016/j.foodres.2010.01.020 Search in Google Scholar

Morrison, W.R. (1993). Barley lipids. In Macgregor, A.W. & Bhatty, R.S. (Eds.), Barley: Chemistry and Technology (pp.73-130). St Paul, MN: AACC International, Inc.,. Search in Google Scholar

Mellentin, J. (2019). Key Trends in Food, Nutrition Health 2020. London: New Nutrition Business. Search in Google Scholar

Öberg, C. & Shih, T. T. Y. (2014). Divergent and convergent logic of firms: Barriers and enablers for development and commercialization of innovations. Industrial Marketing Management, 43(3), 419-428. DOI: 10.1016/j.indmarman.2013.12.010.10.1016/j.indmarman.2013.12.010 Search in Google Scholar

Paynter, B.H. & Harasymow, S.E. (2010). Variation in grain β-glucan due to site, cultivar and nitrogen fertiliser in Western Australia. Crop Pasture Science, 61(12), 1017-1026. DOI: 10.1071/CP1014610.1071/CP10146 Search in Google Scholar

Shaveta, Kaur H., & Kaur S. (2019). Hulless barley: A new era of research for food purposes. Journal for Cereal Research, 11(2), 114-124. DOI:10.25174/2249-4065/2019/8371910.25174/2249-4065/2019/83719 Search in Google Scholar

Sterna, V., Zute, S., & Jakobsone, I. (2015). Grain composition and functional ingredients of barley varieties created in Latvia. Proceedings of the Latvian Academy of Sciences, Section B, 69(4), 158-162. DOI:10.1515/prolas-2015-002310.1515/prolas-2015-0023 Search in Google Scholar

Sterna, V., Zute S., Jansone I., & Kantane I. (2017). Chemical composition of covered and naked spring barley varieties and their potential for food production. Polish Journal of Food and Nutrition Sciences, 67(2), 151–155. DOI:10.1515/pjfns-2016-001910.1515/pjfns-2016-0019 Search in Google Scholar

Sturite, I., Kronberga, A., Strazdina, V., Kokare, A., Aassveen, M., Kari A., & Olsen, B. (2019). Adaptability of hull-less barley varieties to different cropping systems and climatic conditions. Acta Agriculture Scandinavica, Section B — Soil & Plant Science, 69(1), 1-11. DOI: 10.1080/09064710.2018.148199510.1080/09064710.2018.1481995 Search in Google Scholar

Peltonen-Sainio, P., Jauhiainen, L., & Nissilä, E. (2012). Improving cereal protein yields for high latitude conditions. European journal of agronomy, 39, 1-8. DOI: 10.1016/j.eja.2012.01.002.10.1016/j.eja.2012.01.002 Search in Google Scholar

Rajala, A., Hakala, K., Mäkelä, P., & Peltonen‐Sainio, P. (2011). Drought effect on grain number and grain weight at spike and spikelet level in six‐row spring barley. Journal of Agronomy and Crop Science, 197(2), 103-112. DOI:10.1111/j.1439-037X.2010.00449.x10.1111/j.1439-037X.2010.00449.x Search in Google Scholar

Talke, K. & Hultink, E. J. (2010). Managing diffusion barriers when launching new products. Journal of Product Innovation Management, 27(4), 537-553. DOI: 10.1111/j.1540-5885.2010.00734.x10.1111/j.1540-5885.2010.00734.x Search in Google Scholar

Tamm, U, Jansone, I, Zute, S, & Jakobsone, I. (2015). Genetic and environmental variation of barley characteristics and the potential of local origin genotypes for food production. Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences, 69, 163–169. DOI: 10.1515/prolas-2015-002410.1515/prolas-2015-0024 Search in Google Scholar

Vink, C.J.A. & Delcour, J., A. (1996). Rye (Secale cereal L.) arabinoxylans: A critical review. Journal Cereal Sciences, 24(1), 1-14. DOI: 10.1006/jcrs.1996.003210.1006/jcrs.1996.0032 Search in Google Scholar

World Health Organization & United Nations University. (2007). Protein and amino acid requirements in human nutrition. Geneva: World Health Organization. (Vol. 935, Issue 1) Search in Google Scholar

Wood, P.J. (2004). Relationships between solution properties of cereal b-glucans and physiological effects—a review. Trends in Food Science & Technology, 15(6), 313–320. DOI: 10.1016/j.tifs.2003.03.001.10.1016/j.tifs.2003.03.001 Search in Google Scholar

Winger, R., & Wall, G. (2006). Food product innovation. Rome: Food and Agriculture Organization. Search in Google Scholar

Yu, Z., Nan, F., Wang, L. Y., Jiang, H., Chen, W., & Jiang, Y. (2019). Effects of high-protein diet on glycemic control, insulin resistance and blood pressure in type 2 diabetes: A systematic review and meta-analysis of randomized controlled trials. Clinical Nutrition, 39, 1724-1734. DOI: 10.1016/j.clnu.2019.08.008.10.1016/j.clnu.2019.08.00831466731 Search in Google Scholar