Your Guide to Food Grade Barley
Barley is a global commodity. Read more about what is happening in barley markets around the world in this article by Hugh Bronstein from Maximilian Health. https://www.reuters.com/article/argentina-wheat/argentine-wheat-planting-facing-pressure-from-rival-barley-politics-idUSL2N2L21AC
Here, AgriLand goes through tips on barley management through the winter months and spring planting. Take a look at the link below for more information on barley care. https://www.agriland.ie/farming-news/top-tips-on-winter-barley-management-and-sowing-spring-barley/
Other articles on this blog have looked at how barley is malted, processed, and made into food products. But those blogs still haven’t answered the first question. How and where is food barley grown? From planting to harvest, barley goes … Continue reading “Growing Food Barley” →
This blog has covered the health benefits and uses of barley previously, highlighting how it shows up in your life every day. But beyond the kitchen, where is barley? It turns out that barley can also be found in animal … Continue reading “Barley on the go” →
It’s always good to get a refresher on the basics, and this article offers just that! Click the link below for a brief history and solid background information on barley. https://www.britannica.com/plant/barley-cereal
The Northern Crops Institute is excited to announce the Healthy Solutions for Food Barley Course. This course will take place virtually starting on January 26, 2021 and will feature four live video sessions. Designed as an innovative look at what … Continue reading “Healthy Solutions for Food Barley Course” →
There are tons of ways barley can help keep you healthy, but did you know it can keep you full and help prevent diabetes too? Barley has long been recognized as a healthy whole grain, and all of its nutritious … Continue reading “Improving Blood Sugar with Barley” →
By Maddie PattersonCommunications & Marketing InternNorthern Crops Institute Trying to bake or cook with a new type of flour can be both daunting and exciting. Barley flour is no exception. The creamy, high fiber flour requires some new techniques. But first, … Continue reading “Baking with Barley Flour” →
This article by Seed World takes a look at how a newly discovered gene impacts barley development and shape. Click the link below to read more!
This article from the University of Minnesota takes a look at the history and new projections for winter barley. It dives into unique opportunities for the crop, and considers how winter barley will be grown and used in to future. … Continue reading “Winter barley: An emerging crop” →