BARLEY (Hordeum vulgare L.)
______ among cereals in terms of annual world production (132 million tonnes in 2012)
_____ largest crop in Canada in terms of annual production (8 million tonnes in 2012) and in terms of value
Utilization worldwide (Canada)
• 75% (80%) as ____ – cattle, hogs, poultry
• 15% (15%) for industrial use (____, _____,
________)
• 5% (0.1%) for direct human food use
• 5% for seed

Barley Market Classes
Canadian market classes – _______, _____,
_________________
• _______ – only 20% grown for this is used as
______ barley, others used as feed or as food grade • ________ – selected for _______ food products • __________________ – animal feed

Barley Kernel Characteristics
Types –
• ________ – with outer hull still attached after harvest – can be two- or six-row
• ________ – hull is loosely adhered to kernel, usually removed during harvest – “naked” barley • ________ – contains two rows of kernels along its length
• ________ – contains six rows of kernels along its length in two groups of three kernels each

Barley Kernel Characteristics
Most of world production is __________
Some production of _______ types in Western
Canada and north-central U.S.A.
• Lower in ______
• Higher in _______ and _______
• Lower _______ and ____________ costs

Barley Kernel Characteristics
Hull is _______________ to the _________
Kernel has a ______________________
Hull – 10% of kernel; bran (P+T+A) – 10%; starchy endosperm – 77%; germ – 3%
Dimensions of the dehulled/hulless kernel are similar to those of the __________ kernel
Chemical composition of dehulled/hulless kernel is similar to that of _______, but usually substantially lower in __________

Barley Kernel Characteristics
Cell walls of the starchy endosperm (especially the peripheral endosperm) are high in _______ (3-9% of kernel)
__________ consists of two to three cell layers; may be white or blue in colour (________________)
__________ are embedded in a _______ matrix
Starch characteristics – commercial varieties have normal (___% amylose) or waxy (____% amylose) starch High (___%) amylose lines exist
Waxy hulless types have the highest levels of ßglucan

Processing of Barley for Food
Hulled types are pearled (_______________)
________ off hull, bran, germ (cf. ___________)
Primary products are _______________ (60% extraction) and _______________ (50% extraction) Pot and pearl barley are used in soups; milled into flour or meal for use in pet foods, baby foods, pancake mixes

Processing of Barley for Food
Some bran remains in the ________ – results in
“specky” flours from pearled grain
Abraded fractions used as _______
Hulless types may be _______ or ___________
Problems with respect to food use of barley