Barley cultivation generally performs well in Iceland, particularly in the South. Weather conditions vary between years, and some regions may experience barley that does not mature as well as expected. The aim of the project was to address whether value can be created from barley that has not reached full maturity. Innovation is needed to utilise this immature grain and prevent waste, so that farmers can generate some income.
The Icelandic word "Léttbygg" is a new term that will be used for barley that has not reached full maturity and therefore has a low starch content but is rich in fibre. Léttbygg contains important nutrients such as protein and sugars. Finely milled léttbygg can be used in food products such as bread and may open up possibilities for a "high in fibre" nutrient declaration on food packaging.
It was demonstrated that léttbygg can be used alongside other grain in dairy cow feed, but a maximum proportion of léttbygg must be established in order to maintain acceptable production levels. Léttbygg has the potential to play a role in Iceland's food security.