Reid, David A. Agricultural Research Service, U.S. Department of Agriculture, Tucson, Arizona.
Arny, Deane C. Department of Plant Pathology, University of Wisconsin, Madison, Wisconsin.
Uebersax, Mark A. Department of Food Sciences and Human Nutrition, Michigan State University, East Lansing, Michigan.
- Origin and description
- Cultural practices
- Pot and pearled barley
- Links to Primary Literature
- Additional Readings
An important grass plant of the genus Hordeum that is cultivated as a grain crop and whose seed is used as a cereal and to manufacture malt beverages. Barley (Fig. 1) is grown in nearly all cultivated areas of the temperate parts of the world and is an important crop in Europe, North America, South America, North Africa, Australia, and much of Asia. It is the most dependable cereal crop where drought, summer frost, and alkali soils are encountered. Russia, Germany, Canada, France, Ukraine, Spain, Turkey, the United Kingdom, Australia, and the United States are the major barley-producing countries. In the United States, the most important production areas for barley are North Dakota, Idaho, Montana, Washington, Oregon, and Minnesota. The principal uses of barley grain are as livestock feed, for the production of barley malt, and as human food. It is also used in some areas for hay and silage. See also: Cereal; Farm crops; Grain crops; Grass crops
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