Barley

Barley (scientific name: Hordeum vulgare) is a cereal grain belonging to the grass family (Poaceae). It is one of the earliest crops cultivated by humans, and its origins lie in the region of the Near East and the Fertile Crescent. Today it is grown in many parts of the world, particularly in cold or dry regions where annual rainfall is low.

Barley is used in three major ways: human food, animal feed (livestock feed is usually a significant part of its production), and in beverage industries such as brewing and distilling, which use malting. It is characteristically defined by its spike, bearing long bristles known as awns.

Plant characteristics

Barley is an annual plant that typically reaches between half a metre and one metre in height. It has a smooth stem (culm), long leaves, and a grain spike arranged in rows. The most common types are divided into two categories: six-row barley and two-row barley, depending on the number of grains per row. Two-row barley is generally used for brewing, while six-row is usually fed to livestock.

Cultivation and distribution

Barley has the ability to resist salinity and drought better than wheat. It also matures rapidly, making it suitable for regions with short growing seasons, such as high mountains and far northern areas. For this reason, many regions where wheat does not thrive depend on barley.

Use and nutrition

Barley grains contain high levels of carbohydrates, moderate protein, and fibre including beta-glucan, which is associated with lowering cholesterol. Human food is prepared as flour, porridge, and bread, while in beverage production the grains are first steeped, allowed to germinate, and then dried to produce malt, whose enzymes break down the starch.