Corn 70% starch, Barley 60% starch on average. Wheat is around 65%. Sorghum is about 75%.
The challenge with barley is the betaglucan which makes a sticky goo for mixing. New processes to remove BG are also being researched.
An enzyme breaks down the BG to oligosaccharides, but is another step and cost. I think there is potential for barley though.
The 'Group' I am sure is waiting for the governments RFS announcement, specifically tax parity with the US, before making any moves officially, just guessing though.
The challenge with barley is the betaglucan which makes a sticky goo for mixing. New processes to remove BG are also being researched.
An enzyme breaks down the BG to oligosaccharides, but is another step and cost. I think there is potential for barley though.
The 'Group' I am sure is waiting for the governments RFS announcement, specifically tax parity with the US, before making any moves officially, just guessing though.
Comment