Agriculture Reference
In-Depth Information
Barley is utilized much less for human nutrition in the United States. Where it
does enter the human food chain, the “naked” or hulless types are preferred. The
primary use for barley in most countries is for animal feed. It contributes a high
level of carbohydrates plus fiber. The second most important use for barley is in
the brewing industry. Specific varieties have been developed for use in malting. In
the highlands of Russia and Afghanistan barley is mixed with wheat to make leavened
or unleavened bread.
3.3.3 Botanical Description
Both wheat and barley are members of the grass family. Though some varieties may
reach 200 cm in height, most modern commercial varieties are 100 to 120 cm tall.
Modern wheat and barley varieties are a cross between traditional varieties and
dwarf varieties, resulting in a compact plant able to remain upright under high fertility
conditions. The grain is formed on a terminal spike. The root system consists of fine
roots that go as much as 100 cm deep, an advantage in semiarid areas of the world.
The seedling forms a crown of prostrate leaves until the proper day length occurs or
vernalization requirements have been met. Then a central stem forms to bear the
spike and the seeds as shown in Figures 3.14 and 3.15.
3.3.4 Origin
Both wheat and barley are believed to have their origin in the area known as the Fertile
Crescent (Fig. 3.16). This is an area where significant numbers of wild, related species
are still found growing today.
Figure
3.14.
Spike of hard red spring wheat.
