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Project title: Understanding the agronomy and physiology of rye

Overview: This project is a part of a larger Distilling and Brewing-Building Capacity (Dabbing cap) project. This project is a lifecycle analysis of the brewing/distilling process by looking at the growing of the grains to the use of by-products of the industry. The aim of the project is to investigate the use of novel grains in the brewing and distilling industry in Ireland. One such novel grain is rye.

There is very little known about the agronomy and physiology of rye, especially in Ireland. When Aoife was researching the topic there are media articles with various statements about rye, but there is very little scientific evidence to back them up. One such statement was that rye is has the highest nutrient use efficiency of all the crops. Aoife could find no significant evidence to support this statement. This is where her research questions stemmed from. Her main focus at the moment is on the components of yield of rye.Aoife is from a beef, sheep and tillage farm in Tombrick in County Wexford. She completed a BSc (Hons) in Agricultural Science in Waterford Institute of Technology in 2020. Aoife commenced her PhD in November of 2020 in Oak Park Carlow.

Programme area: Crops, Environment and Land Use Programme

Supervisors: Dr Richie Hackett, Dr John Carroll

Location: Teagasc, Oak Park, Carlow

Funding source: DAFM