Summary of “Small research-discussion” on cereal grains in Japan “Characteristics and uses of Hokkaido grains”

A main challenge in future developments of domestic wheat varieties, especially Hokkaido wheat, is to further improve high yields while maintaining the quality, such as millability and processability. At the Small Research-Discussion on Cereal Grains at the annual meeting of the Japanese Society for Food Science and Technology (2024), Mr. Kaoru Takeuchi (Hokkaido Research Organization Central Agricultural Experiment Station) gave a lecture entitled "Characteristics and uses of Hokkaido grains". The lecture focused on case studies in which Hokkaido's unique method for wheat quality evaluation enables objective and easy processing of small amounts and multiple samples. Additionally, an overview of studies on new processing characteristics and quality evaluation of grains other than wheat (soybeans, red beans, buckwheat, etc.) that are mainly produced in Hokkaido was presented.