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Icelandic barley is too good not to use for human consumption

About 20 people on a course on grain processing for human consumption that Matís ohf. was held at Verin science parks in Sauðárkrókur in collaboration with the Guidance Center with the support of the Vocational Training Council.

Eyfirðingar, Húnvetningar and Skagfirðingar learned about the handling of grain, demonstrated the diverse usefulness of Icelandic grain and reviewed recent examples of the development of new products from Icelandic grain. The guests also enjoyed quality bread from Skagafjörður barley as well as bread for which Skagafjörður flour was used for baking. An enthusiastic grain grower brought a sample of his production, oats, barley and wheat, both whole and ground. Ólafur Reykdal, project manager at Matís, gave a talk, taught the audience and answered questions.

Domestic cereals for human consumption Ólafur Reykdal

For more information Arnljótur Bjarki Bergsson and Ólafur Reykdal.

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