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Check out this link published by the USDA for more information on barley grading. Here you will find how barley is graded and what the specifications are. https://www.gipsa.usda.gov/fgis/standards/810barley97.pdf

Check out this resource for more specifics about barley grading. Here you will fond the U.S. barley grading standards guide, and gain a better understanding of what goes into high quality barley. https://www.gipsa.usda.gov/fgis/standards/810barley97.pdf

Check out this article by Muriel Henrion and others on how different levels of processing impact Beta-Glucan in barley! https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6722849/

This article by Wiebke Schlörmann and Michael Glei highlights the health benefits barely provides through beta-glucans. This important nutritional aspect brings added value to barley. Click the link below to read more. https://www.ernaehrungs-umschau.de/fileadmin/Ernaehrungs-Umschau/pdfs/pdf_2017/10_17/EU10_2017_WuF_Glei_englisch.pdf

This article titled Using Spent Grain in Your Brewpub’s Kitchen proposes a few more uses for spent grains than we usually think of. Barley innovators are imagining new recipes and ways to use the byproduct. Click the liknk below to find out more.

This article by Julienne Isaacs highlights new barley varieties and how they are impacting the industry.                                                                                  Balancing demands for both quality and yield in barley | Country Guide (country-guide.ca)

This article by Gus Trompiz highlights how China’s increasing demand for barley is affecting crop supply globally. Read more about this by clicking the link below. https://www.reuters.com/article/china-grain-barley/update-1-chinas-appetite-for-barley-sucks-in-french-and-canadian-new-crop-idUSL1N2K91O6

Currently, the majority of barley grown is used to feed animals. But a renewed interest in the health properties of barley, and it’s creating some buzz. Take a look at this research to see an analysis of the barley market. https://www.intechopen.com/books/grasses-as-food-and-feed/economic-analysis-of-the-barley-market-and-related-uses

This article highlights the University of Minnesota’s barley breeding and research. This type of scholarship happens across the Northern plains in order to better understand barley and continue growing a high quality, productive crop. https://www.maes.umn.edu/publications/food-life/barley

This article by David McKenzie walks through the history of food barley, sharing valuable insight on how the grain has been used, and how we can use it today. The writing shows the health and ecological benefits of barely. Click the link to read more!

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/

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

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. https://extension.umn.edu/small-grains-crop-and-variety-selection/winter-barley-emerging-crop

This article, by Walt Newman and Rosemary Newman, traces the history of barley production all the way back to its origins in the Fertile Crescent and follows it to present day. Follow this link to learn more about the history and uses of barley. http://new.westerntrailsfood.com/docs/barley_history_newmans.pdf

In this piece, Glenda Bartosh writes of the many reasons she loves barley, and how having it in her diet benefits her. Glenda talks about parts of the history of barley that she founds fascinating, why she loves eating it, and suggestions for other people that want to add it to their diet. To read […]

This article, written by David McKenzie, describes how ensuring food security despite climate change can be attained by consumers that eat heritage barley. The article goes into detail about the benefits of eating barley, and similar cases in which eating barley has benefited the environment. To read the full article, follow this link: https://sustainablefoodtrust.org/articles/how-eating-heritage-barley-could-be-a-useful-weapon-in-the-fight-against-climate-change/

Take Two Foods has launched the world’s first barleymilk into grocery stores, coffee shops, and cafes across the Pacific Northwest and Los Angeles. To read the article, follow the link below:https://www.dairyreporter.com/Article/2020/06/15/Barley-joins-ranks-of-dairy-alternative-beverages?utm_source=copyright&utm_medium=OnSite&utm_campaign=copyright

Alex with Export Recorder provides a short summary on a new report and study about the barley flour market. The summary explains important topics that are covered in the report such as production growth, growth rate, and import and export patterns. To see Alex’s article, follow the link: https://expertrecorder.com/2020/01/08/barley-flour-market-trends-key-players-overview-competitive-breakdown-and-regional-forecast-by-2025/1115525/

Partha Ray wrote a summary for IT Research Brief about a newly added malted barley market report that evaluates many aspects of the malt barley industry. Topics covered include market scope, competitive landscape, market segmentation, and much more. To see all of the topics covered, follow the link: http://itresearchbrief.com/malted-barley

Be Still Farms used their Healthy & Organic Living Blog to educate their readers on the nutritional details and benefits of hulled barley. Along with this information, the blog post includes how to prepare hulled barley and recipes that have hulled barley as an ingredient. To see the full post, follow this link: https://be-still-farms.com/blogs/healthy-organic-living-blog/35328769-why-hulled-barley-history-health-cooking-and-recipes

John O’Connell with Intermountain Farm and Ranch wrote about how the American Malting Barley Association Board of Directors approved four new malting barley varieties for 2020. The article gives more information on each new variety. To learn more about these new varieties, follow this link: https://www.postregister.com/farmandranch/crops/grain/new-malt-barley-varieties-approved/article_eff7c864-670f-50de-a3ef-eb835ebeee7d.html

Anheuser-Busch InBev’s SmartBarley Blog provides insight on various topics pertaining to barley production, specifically for malt production. Meghan Gleason, a barley agronomist based in Fargo, ND, recently wrote a blog post titled “Barley Crop Staging, Growth & Development.” To read the article, follow the link below:https://www.smartbarley.com/en/blog/zacatecasfield11112211111111.html

An Omaha, Nebraska, U.S. based business, Scoular, is distributing a new type of barley that has increased dietary fiber in flour, flakes, and whole grain up to 35%. Jeff Gelski provides detail of this advancement in an article for World-Grain.com. To see their full article on this topic follow this link: https://www.world-grain.com/articles/13113-scoular-to-distribute-fiber-rich-barley

At the annual Prairie Grains Conference in Grand Forks, North Dakota, barley was a key topic of discussion and sessions. Specifically, malting barley and the increase in demand for two row barley. Jonathan Knutson, an Agweek Staff Writer, discusses this topic with Austin Case, an Anheuser-Busch North American barley breeder, Rich Horsley, a ND Barley […]