Latest News

  • Barley Profile
    Here’s 5 quick barley facts from an article by the Agricultural Marketing Resource Center. Click the link to learn more about the profile of barley! Barley is a short-season, early maturing crop, and is likely the world’s oldest cultivated grain. U.S. producers harvested 2.2 million acres of barley in 2020 with an average yield of […]
  • Barley Straw Used for Algae Control
    Barley straw can benefit the environment by working to keep ponds naturally clear. Read the article from one of our sponsoring organizations, Washington Grain Commission, to see how barley straw is used for algae control in ponds! Learn the answers to the following questions: How does barley straw work? How much should be used? Can […]
  • Storing Barley Safely
    Food safety is important for keeping you healthy and assuring your food last longer. Here’s a few tips to storing barley to keep you safe: Uncooked barley will last longer if stored in a cool, dry area. Properly stored, uncooked barley will generally stay at best quality for about 18 to 24 months at normal […]
  • 5 Benefits of Barley Water
    Fiber boost Barley is an excellent source of dietary fiber, and is a soluble fiber, meaning it can dissolve in water and provide the body with useful energy. A diet high in dietary fiber can help reduce the risk of developing chronic diseases such as cardiovascular disease. Lowers cholesterol Barley has been found to help […]
  • Barley Milk
    What is barley milk? Take Two, a beverage company, partnered with EverGrain, a sustainable alternative of Anheuser-Busch InBev., to create a new plant milk made from upcycled barley grains. The new alternative, ecofriendly milk is very nutritious, containing 5 grams of protein per serving, more calcium than dairy milk, and less sugar than other plant-based […]
  • Crop Progress Report
    Check out the USDA barley progress report below! You’ll find how much barley has been planted and harvested in your region.
  • Barley faring much better than wheat in northeastern North Dakota
    Curious about how the barley crop is shaping up in North Dakota? Take a look at this AgWeek article by Emily Beal. This article discusses current drought conditions and projected yields. Click on the link below to start reading.
  • USDA Barley Grading Handbook
    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.
  • Barley Grading Standards
    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.
  • Cereal B-Glucans: The Impact of Processing and How It Affects Physiological Responses
    Check out this article by Muriel Henrion and others on how different levels of processing impact Beta-Glucan in barley!
  • Potential health benefits of β-glucan from barley and oat
    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.
  • Spent grains as food
    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.
  • Balancing demands for quality and yield in barley
    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 (
  • UPDATE 1-China’s appetite for barley sucks in French and Canadian new crop
    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.
  • Barley Market Analysis
    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.
  • Barley research in the Northern region
    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.
  • How heritage barley could be a valuable and vital food in the fight against climate change
    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!
  • Top tips on winter barley management and sowing spring barley
    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.
  • What is 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.
  • Scientists Discover Gene that Ensures Slim Inflorescence Shape of Barley
    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!
  • Winter barley: An emerging crop
    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.
  • A Brief History of Barley Foods
    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.
  • Worth a Second Look: Barley!
    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 […]
  • How Heritage Barley Could be a Valuable and Vital Food in the Fight Against Climate Change
    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:
  • Barley Joins the Ranks of Dairy-Alternative Beverages
    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:
  • Barley Flour Market Trends, Key Players, Overview, Competitive Breakdown and Regional Forecast by 2025
    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:
  • Malted Barley Market Moving Towards a Glaring Growth Rate and Challenges 2026
    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:
  • Why Hulled Barley? History, Health, Cooking, and Recipes
    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:
  • New Malt Barley Varieties Approved
    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:
  • Barley Crop Staging, Growth & Development
    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:
  • Scoular to Distribute Fiber-Rich Barley
    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 To see their full article on this topic follow this link:
  • The (Barley) Buyer is Always Right
    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 […]