Superfood Scotland

The merger of two of Scotland’s world-renowned science centres, the Macaulay Land Use Research Institute and the Scottish Crop Research Institute (SCRI), will allow scientists to concentrate on creating more, better and healthier products and set even higher standards for Scotland’s £7 billion food and drink sector.

Already work is under way on a £4.9 million breeding programme to find the perfect cholesterol-reducing oat. And more millions are directed towards better use of clover, peas and beans.

The potential of blackcurrants to mitigate the effects of Alzheimers and colon cancer is being examined. Nutrition-rich barley bread could replace more ordinary varieties on supermarket shelves.

Sustainability, and the implications of climate change, are now major factors in the way food is produced. Dr Nigel Kerby at SCRI says: “These are big, big issues for the future.”

What’s come out of SCRI:

• Half of all the world’s blackcurrants can trace their roots to Invergowrie outside Dundee.
• The Glen Lyon raspberry is a favourite among growers in Spain.
• Lady Balfour is Britain’s number one organic potato.
• SCRI has international development links to Africa and trade links to China.

Macaulay Institute:

• The Aberdeen-based Macaulay Institute is the largest scientific centre of its kind in Europe.
• It has just been voted number 17 out of 52,900 UK institutions by Times Higher Education for the ‘most influential’ research on environment and ecology over the past decade.
• The Institute is currently co-ordinating a European project involving Finland, Italy and Ireland examining procedures for flood warnings.
• It is also leading research into Johnne’s disease – an affliction that affects cattle.