1988 Identity Preserved Grain Lab
In 1988, the Identity Preserved Grain Lab was founded with some incubator space on campus and a grant from the Illinois Department of Commerce and Community Affairs. The lab developed grain-processing tests, NIR-calibrations and performed wet-chemistry analysis that both processors and breeders were interested in. One of these tests was the small batch tofu test. The new test reduced the amount of soy needed for testing from 135 kilograms (5 bushels) to a few hundred grams. With the development of new tests and a new direction for the organization, more and more grain and agri-food entities came to know Illinois Crop Improvement. Hard endosperm corn, commonly referred to as “food grade” or shortened to “hard endo,” was also of particular interest to the laboratory. A multitude of characteristics needed to be measured by an unbiased third-party resource. The industry’s characteristics of interest included color, percent horneous endosperm, density, crown, dent, pericarp removal, and grit-to-germ ratios. The laboratory attracted plant breeders and grain merchandisers interested in specialty grains and identity preservation for improved products, feeds, and foods. In its 100th year of service and for the foreseeable future, the laboratory offers Alkaline Cooker, Basic Food Grade, and Dry Miller test bundles.