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Grains and Oilseeds > Barley

Barley

OverviewBarley - As food ingredientFeed Barley - Top grade animal feed ingredientMalting Barley - Select for Breweries/Spirits productionBarley malt - Post malting process

Overview
Canada is one of the largest barley producers in the world, with about 12 - 15 million tonnes produced annually. Barley is a short-season, early maturing crop grown commercially in both irrigated and in dry land environments. There are more than 50 types of barley produced in Canada, different types are best for different uses.

Barley is a cereal grain, which serves as a food ingredient for human consumption in many products, as high quality feed barley, selected malting barley for breweries in beer/spirits production, and as barley malt which is post malting process malt.

Half of the world's barley production is used as animal feed. A large part of the remainder is used for malting in the distilling industry and is a key ingredient in beer and whiskey production. High protein barley is best suited for animal feed or malt.

Barley can be classified by the number of kernel rows in the head. Three forms are typically cultivated: Two-row barley - the oldest form, four-row, and six-row barley. In two-row barley only one spikelet is fertile, in four-row and six-row forms all three are fertile.

Two-row barley has a lower protein content than six-row barley and thus a lower enzyme content. Two-row barley is traditionally used in English ale style beers. Six-row barley is common in some American lager style beers, whereas two-row barley malt is preferred for traditional German beers. Four-row is unsuitable for brewing.

Canada, in particular Western Canada, has a distinct advantage where barley malt is concerned. The world's largest supply for barley malt is available for export, with this, the highest quality as well, as this amount of bulk supply allows for rejection of three quarters of presented malt samples, resulting in the highest possible quality barley malt on the market.

Canadian barley production is forecasted to increase 20% into 2008 due to higher area and yields. (Agri-Canada stats)

Barley - As food ingredient
Primary uses of barley as food ingredient include:

• Barley flakes: Porridge, granola, muesli, cookies, muffins, desserts
• Barley bran: Cereals
• Pearl and pot barley: Salads, puddings, soups, stews, and casseroles
• Barley flour: Muffins, cookies, pancakes, breads, pasta, biscuits, pizza crusts

Feed Barley - Top grade animal feed ingredient
Primary uses of feed barley as top grade animal feed ingredient include:

• Beef and dairy cattle (grain, silage, and straw)
• Chickens and hogs (grain)

Malting Barley - Select for Breweries/Spirits production
Primary uses for select malting barley include:

• Beer
• Flavorings and sweeteners
• Malt extracts and malt flour

Barley Malt - Post malting process
Barley malt is made by steeping barley in water allowing partial germination to occur. The flavor of beer primarily results from the malt from which it is made. The enzymes produced within the barley seed during germination break down starch into malt sugar, or maltose, which is then fermented by yeast to yield alcohol and C02. Whiskey likewise is made with malt.

Primary uses for barley malt include:

• Beer
• Distilling liquor
• Malted-milk powder
• Malt vinegar
• Malt syrup

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