THREE HILLS, Alta. – The Alberta Barley Commission wants to raise its levy on every tonne of grain sold to make up for the loss of government research grants.
The checkoff is 50 cents for every tonne of barley sold and the commission board is proposing to double it to $1. That could bring in an extra $1 million in revenue for plant breeding research and agronomic studies, said Mike Leslie, manager of the commission.
If delegates approve the raise at the commission annual meeting Dec. 12, it would not go into effect until Aug. 1, 2009. Since the checkoff is refundable, the commission holds money collected for six months so it can cover refunds. About seven to eight percent of the money is returned to producers.
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Revenue in the last budget year was $1.4 million, which was used mainly for research projects, marketing opportunities and some government policy projects. A deficit of $200,000 occurred two years ago and the commission cut back on all its projects to get back into the black.
“We are confident we will make budget this year, but next year we are not sure what it will look like,” Leslie told a producer meeting in Three Hills Dec. 3.
In the past the commission could invest $1 in a project and through partners substantially increase funds.
“Costs of research have gone up dramatically. We used to get 13 to one matching dollars,” said Leslie.
Alberta Agriculture is no longer funding agronomic research so the commission has partnered with the federal government. Agriculture Canada is moving toward a one to one matching grant system.
Projects include variety research, improving agronomics and finding new food uses for barley.
A partnership with Alberta Beef Producers is funding feed variety research to decide which barley strain works best for optimum meat production.
Other variety projects are looking for the best barley to make barley tea as well shochu, a Japanese liquor.
Another project with the Canadian International Grains Institute involves using barley flour to make baked products like doughnuts. Barley flour holds water better so adding it to doughnuts makes them seem fresh for longer.
