The Ministry of Industry and Commerce is currently working on proposals for emergency food reserves for Iceland. The proposals are being developed at the University of Iceland and will be submitted in 2025. Once the proposals are ready, the ministry will use them as part of a comprehensive food security strategy and implement them as part of civil defence. Food security refers to all individuals having constant access to sufficient and safe food to meet their nutritional needs.
Grain reserves in the country are limited, which creates a risk due to climate change and possible disruptions to imports. Grain production (barley and oats) in Iceland amounts to thousands of tonnes per year and is primarily used as livestock feed, with only a small proportion going to human consumption.
There is therefore reason to draw attention to information available at Matís about domestic grain. It is natural to ask whether domestic grain can be used in the food industry, particularly in the baking industry. Domestic grain can be viewed as a way to extend limited wheat supplies or for use as the sole grain in the baking industry. It has been demonstrated that good bread can be baked from 30% Icelandic barley versus 70% wheat and achieve reasonable rise. Barley flour is suitable for biscuit production and for other baked goods that do not require leavening. Icelandic oats have proven to work well in porridge, muesli and biscuits. It has been shown that Icelandic oats are well suited for the production of oat drinks.
A report can be found here - Icelandic Food Grain – Quality, Content and Attitudes
