Abstract: An isolated nucleic acid sequence comprising a nucleotide sequence which corresponds to a promoter-active region of a DNA sequence is provided herein, wherein the isolated nucleic acid sequence is derived from a cereal seed. The isolated nucleic acid sequences are useful for the control of high levels of gene expression within specific tissues of a cereal seed. Also provided are genetic constructs comprising the isolated nucleic acid sequences (and variants thereof) operably-linked to a transcribable sequence, methods of producing a recombinant protein using said genetic constructs and methods of facilitating target expression to a plant endosperm.

Abstract: A method of treating a crop kernel prior to milling to improve millability, which includes the step of exposing the crop kernel to one or more plant hormones is provided. Typically, the crap kernel is a cereal such as wheat. The plant hormone is selected from the group consisting of auxins, gibberellins and abscisic acid. The method further includes the step of exposing the crop kernel to an enzyme. Typically the enzyme is a plant cell-wall degrading enzyme such as xylanase, lipase and cellulase. Also provided are methods of production of flour, food products and compositions. A particular application of this method is the optimisation of milling performance for the production of high quality flour.

Abstract: A method of selecting a grain or a grain-producing plant with improved millability by determining the relative amount of an isolated nucleic acid that is associated with or linked to improved millability to determine whether the grain or grain-producing plant has improved millability is provided therein. Typically, the grain or grain-producing plant is wheat. Also provided are genetic constructs, methods for the diagnosis of improved millability and methods for the production of grain or grain-producing plants with improved millability.

Abstract: Methods of producing fragrant plants with improved crop performance wherein the fragrant plant has or retains at least some fragrance are provided. Typically, the methods include selecting for or conferring at least partial tolerance to one or more abiotic stress factors. The methods of the invention may be useful to confer at least partial tolerance to salt. The methods of the invention produce fragrant plants that exhibit an improvement in the ability to perform as a crop.

Abstract: Processes for producing a spreadable food product which has a nut-like taste but is allergen-free or has low-allergenicity are provided. The processes includes the steps of grinding a plant material to produce a flour with a mean particle size of less than 100 m and subjecting the flour to an elevated temperature. Typically, the plant material is a non-nut plant material. Also provided are compositions for a spreadable food product produced according to the processes of the invention. A particular application of this process is a spreadable food product which is suitable for consumption by individuals with allergies and in particular, nut allergies.