Barley

Overview

Country Production

Cultivation

Health Benefits

What is Barley?

Barley is a cereal grain that belongs to the grass family, Poaceae. It is one of the oldest domesticated crops, with evidence of its cultivation dating back to ancient times in Eurasia and the Middle East. Barley is a self-pollinating crop that can grow in a variety of environments, including cold, arid, and high-altitude regions. Its versatility and hardiness have made it an important crop for both human and animal consumption.

Barley is an annual crop that typically grows to a height of two to three feet. It has a hollow, cylindrical stem with long, flat leaves. The plant produces spikelets, which are clusters of flowers that contain grains. The grains themselves are small and oblong, with a tough outer layer called the hull. The hull must be removed before the grains can be used for human consumption.

Barley is a crop that requires relatively low levels of water and nutrients to grow. It can be grown in areas with poor soil quality and has a relatively short growing season, making it a popular crop in regions with harsh winters. Barley is also an important crop for crop rotation, as it can help to break up soil and prevent the buildup of pests and diseases.

Barley is a highly adaptable and durable crop that has been integral to human and animal nutrition for millennia. Its capability to thrive in different conditions and its resilience to pests and diseases make it an essential crop for sustainable agriculture. Furthermore, ongoing research investigates the potential health advantages of barley, such as its ability to lower the risk of certain ailments.

Barley Production in the World

The global production of Barley plays a significant role in agriculture and trade. As of 2023, Russia is the top producer, contributing 20,500,000 tonnes, which accounts for 14.06% of the total global production. Australia ranks second, producing 13,491,375 tonnes, representing 9.26% of the world's output. Other significant producers include France, Germany, and Turkiye, with production levels of 12,143,490, 10,999,900, and 9,200,000 tonnes, respectively. Guatemala has the lowest production among the listed countries, contributing just 18 tonnes in 2023. In total, global production of Barley reached approximately 145,759,526 tonnes in 2023.

Top 10 Countries by Barley Production in 2023

Countries Ranked by Barley Production in 2023

Source:FAOSTAT
Last Updated: 23 Jan 2025

Rank	Country	Production (Tonnes)	Acreage (Hectare)	Yield
1	Russia	20,500,000	7,650,000	2,680
2	Australia	13,491,375	3,807,695	3,543
3	France	12,143,490	1,815,490	6,689
4	Germany	10,999,900	1,612,200	6,823
5	Turkiye	9,200,000	3,278,176	2,806
6	Canada	8,896,244	2,699,000	3,296
7	United Kingdom	6,963,000	1,137,000	6,124
8	Ukraine	5,507,190	1,494,300	3,686
9	Argentina	4,695,914	1,589,966	2,954
10	United States	4,028,680	1,033,980	3,896
11	Spain	3,757,570	2,342,260	1,604
12	Iran	3,000,000	1,650,000	1,818
13	Poland	2,850,870	647,510	4,403
14	Kazakhstan	2,613,882	2,424,652	1,078
15	Denmark	2,541,600	561,000	4,531
16	Ethiopia	2,450,000	980,000	2,500
17	Hungary	2,219,720	412,920	5,376
18	Romania	1,997,620	497,770	4,013
19	China	1,990,000	488,000	4,078
20	India	1,912,919	628,325	3,045
21	Czech Republic	1,764,210	321,130	5,494
22	Morocco	1,348,114	1,239,809	1,087
23	Syria	1,226,399	1,266,567	968
24	Ireland	1,214,720	186,340	6,519
25	Italy	1,193,930	290,300	4,113
26	Belarus	1,150,000	280,951	4,093
27	Finland	1,078,700	340,700	3,166
28	Azerbaijan	1,039,019	356,540	2,914
29	Algeria	1,000,000	1,025,000	976
30	Uruguay	897,200	211,000	4,252
31	Sweden	855,500	259,700	3,294
32	Mexico	832,037	297,445	2,797
33	Bulgaria	797,220	149,980	5,316
34	Austria	772,120	122,710	6,292
35	Slovakia	603,020	114,190	5,281
36	Lithuania	566,880	159,430	3,556
37	Serbia	538,215	108,839	4,945
38	Norway	405,000	141,922	2,854
39	Belgium	393,780	48,860	8,059
40	Kyrgyzstan	382,085	241,213	1,584
41	South Africa	377,000	107,600	3,504
42	Brazil	375,423	131,981	2,845
43	Greece	362,520	130,780	2,772
44	New Zealand	357,882	50,054	7,150
45	Estonia	331,690	112,330	2,953
46	Croatia	293,410	72,630	4,040
47	Turkmenistan	277,645	139,647	1,988
48	Moldova	242,927	60,075	4,044
49	Latvia	232,900	83,600	2,786
50	Japan	232,300	64,000	3,630
51	Netherlands	230,510	35,340	6,523
52	Peru	211,200	109,111	1,936
53	Thailand	182,266	74,648	2,442
54	Tajikistan	169,900	72,300	2,350
55	Switzerland	164,594	26,819	6,137
56	Uzbekistan	163,690	102,792	1,592
57	Chile	151,456	21,586	7,016
58	North Macedonia	145,019	45,580	3,182
59	Afghanistan	110,000	80,000	1,375
60	Iraq	105,903	63,674	1,663
61	Slovenia	101,050	21,950	4,604
62	Egypt	90,000	22,000	4,091
63	Tunisia	89,000	108,000	824
64	Armenia	83,649	39,848	2,099
65	Bosnia and Herzegovina	75,561	20,312	3,720
66	Libya	68,000	132,446	513
67	South Korea	66,094	25,250	2,618
68	Eritrea	65,000	45,000	1,444
69	Zimbabwe	58,262	10,635	5,479
70	Georgia	52,900	24,500	2,159
71	Bolivia	47,485	53,738	884
72	Jordan	44,497	33,375	1,333
73	Pakistan	43,485	40,563	1,072
74	North Korea	41,552	34,117	1,218
75	Kenya	32,876	13,292	2,473
76	Luxembourg	30,980	5,760	5,379
77	Yemen	30,000	28,000	1,071
78	Lebanon	30,000	14,000	2,143
79	Portugal	26,330	13,780	1,911
80	Nepal	25,912	17,536	1,478
81	Cyprus	21,490	10,000	2,149
82	Albania	21,179	6,260	3,383
83	Palestine	14,436	6,119	2,359
84	Israel	11,200	6,000	1,867
85	Colombia	10,218	3,420	2,988
86	Ecuador	8,519	5,920	1,439
87	Iceland	7,679	3,160	2,430
88	Mongolia	6,518	4,982	1,308
89	Kuwait	4,709	624	7,544
90	Tanzania	3,787	1,984	1,909
91	Zambia	3,519	448	7,850
92	Saudi Arabia	2,000	300	6,667
93	Mauritania	1,467	483	3,039
94	Democratic Republic of the Congo	994	1,458	681
95	Montenegro	940	343	2,739
96	Oman	693	225	3,079
97	Bhutan	518	463	1,120
98	Lesotho	299	841	355
99	Qatar	193	24	8,008
100	Bangladesh	159	169	941
101	Guatemala	18	8	2,163

Cultivation of Barley

Barley, a cereal crop, is widely used for human consumption, animal feed, and as a crucial ingredient in the production of beer and other alcoholic beverages. It is considered an uncomplicated crop to cultivate and can thrive in a variety of soil types and climates.

The following are the general steps involved in cultivating barley:

Soil preparation: Before planting barley, the soil should be prepared by removing weeds, rocks, and other debris. Barley prefers well-drained, loamy soil with a pH between 6.0 and 7.5.
Planting: Barley can be planted in the fall or spring, depending on the climate and growing conditions. The seeds should be sown at a depth of 1-2 inches and spaced 6-8 inches apart. Barley can be planted by broadcasting the seeds or by using a seed drill.
Fertilization: Nitrogen, phosphorus, and potassium are essential nutrients required for the growth of barley. Of these, nitrogen plays a crucial role and can be incorporated into the soil before planting or during the growing phase.
Irrigation: Barley requires regular watering, particularly during the early stages of growth. The soil should be kept moist but not waterlogged, as waterlogging can lead to root rot.
Pest and disease control: Barley is susceptible to a range of pests and diseases, including aphids, powdery mildew, and rust. These can be controlled using insecticides, fungicides, or by using crop rotation.
Harvesting: Barley is typically ready for harvesting in late summer or early fall. The crop should be harvested when the grains are fully mature and the moisture content is around 14%.
Processing: Once harvested, the barley grains can be processed for human or animal consumption, or used in brewing and other industries. Processing may involve cleaning, dehulling, and milling the grains to produce barley flour or other products.

Health Benefits of Barley

Barley is a nutrient-dense grain that has some potential health benefits. Here are some of the key ways in which barley may promote health:

Rich in Nutrients: Barley contains several essential nutrients such as fiber, vitamins, and minerals. The fiber content of barley is notably high, which can help support digestive health and reduce cholesterol levels.
Potential to Lower Cholesterol: The beta-glucan fiber found in barley has been shown to help lower cholesterol levels by binding to bile acids in the digestive tract and removing them from the body.
Blood Sugar Control: Barley is a low glycemic index food, meaning that it is digested slowly and does not cause a rapid spike in blood sugar levels. This may make it a good choice for people with diabetes or those at risk of developing the condition.
Weight Manage: Barley is a low-calorie, high-fiber food that can help to promote feelings of fullness and reduce overall calorie intake. This may make it a useful tool for weight management.
Antioxidant: Barley contains several antioxidants, including vitamin E, selenium, and phenolic acids. These compounds can help to protect against oxidative damage, which has been linked to a range of chronic diseases.

In general, barley is a nourishing food that could provide various potential health advantages. Though further research is necessary to completely comprehend its effects on human health, incorporating barley into your diet can be an easy means of boosting your intake of vitamins, minerals, and fiber.

Nutritional Information of Barley

Here are the approximate nutritional values for 100 grams of raw, hulled barley:

Calories: 354 kcal
Carbohydrates: 73.5 g
Protein: 12.5 g
Fat: 2.3 g
Fiber: 17.3 g
Sugar: 0.8 g
Calcium: 33 mg
Iron: 2.5 mg
Magnesium: 133 mg
Phosphorus: 264 mg
Potassium: 452 mg
Sodium: 12 mg
Zinc: 2.2 mg
Vitamin C: 0 mg
Thiamin (B1): 0.4 mg
Riboflavin (B2): 0.1 mg
Niacin (B3): 4.6 mg
Vitamin B6: 0.3 mg
Folate (B9): 19 μg
Vitamin E: 0.6 mg
Vitamin K: 2.2 μg

It's worth noting that the nutrient content of barley can vary depending on many factors, including the variety of barley, the soil in which it was grown, and how it was processed. Additionally, these values represent raw barley, and the nutrient content may change if it is cooked or processed in any way.

Structure of Barley

Barley is a cereal grain that belongs to the grass family, Poaceae. The plant has a complex structure that includes several distinct parts, each with its function.

Here is an overview of the structure of barley:

Root System: Barley has a fibrous root system that anchors the plant in the soil and absorbs water and nutrients.
Stem: The stem of the barley plant is a tall, slender stalk that supports the leaves, flowers, and seed heads.
Leaves: The leaves of barley are long, slender, and taper to a point. They grow alternately along the stem and are typically green or bluish-green.
Inflorescence: The inflorescence of barley refers to the entire flowering portion of the plant. It consists of several spikelets, which contain flowers and seeds.
Spikelets: Each spikelet contains several florets, each of which can produce a grain. The spikelets are arranged in pairs along the stem, with one spikelet facing upwards and the other facing downwards.
Grains: The grains of barley are small, oval-shaped structures that are typically pale yellow or beige. Each grain consists of several layers, including the bran, endosperm, and germ.

Overall, the structure of barley is complex and well-suited to the plant's function as a cereal grain. Its fibrous root system and tall, slender stem allow it to grow tall and strong, while its leaves and inflorescence are specialized for photosynthesis and reproduction. The grains themselves are protected by several layers and are well-adapted for storage and consumption.

Types of Barley

There are several different types of barley, each with its characteristics and uses. Here are some of the most common types of barley:

Hulled Barley: Hulled barley is the most basic type of barley and has only had the outermost hull removed. It is whole grain and has a chewy texture and nutty flavor. Hulled barley is often used in soups, stews, and salads.
Pearl Barley: Pearl barley is hulled barley that has been polished to remove the bran layer. This results in a softer texture and shorter cooking time than hulled barley. Pearl barley is often used in porridge, risotto, and other cooked dishes.
Pot Barley: Pot barley is hulled barley that has been polished to remove some, but not all, of the bran layer. It retains more of its fiber than pearl barley and has a chewy texture. Pot barley is often used in stews and soups.
Scotch Barley: Scotch barley is a hulled barley that has been lightly polished to remove some of the bran layers. It has a chewy texture and a slightly nutty flavor. Scotch barley is often used in soups, stews, and as a side dish.
Barley Flakes: Barley flakes are made by steaming and rolling hulled barley. They have a texture similar to rolled oats and can be used in porridge, granola, and baked goods.
Barley Grits: Barley grits are made by cracking hulled barley into small pieces. They have a coarser texture than barley flakes and are often used as hot cereal or as a side dish.

Overall, each type of barley has its unique flavor and texture, making it a versatile ingredient in a range of dishes.

Uses of Barley

Barley is a versatile ingredient that can be used in a variety of ways, both in culinary applications and non-food uses. Here are some of the most common uses of barley:

Food: Barley is commonly used in soups, stews, and casseroles, where it adds texture and flavor. It can also be cooked like rice and used as a base for salads and pilafs. Barley flour is used in baking and can be used to make bread, crackers, and other baked goods.
Beer and Whiskey: Barley is a key ingredient in the production of beer and whiskey. In beer-making, barley is malted, which means it is germinated and then dried, to activate enzymes that convert starches in the barley into fermentable sugars. These sugars are then fermented with yeast to produce alcohol. In whiskey-making, barley is typically malted and then distilled.
Animal Feed: Barley is a common ingredient in animal feed, particularly for livestock such as cattle, sheep, and horses. It is high in fiber and protein and can be fed as a whole grain or processed into pellets.
Non-Food Uses: Barley straw is often used as a natural water treatment in ponds and water gardens, as it can help to control algae growth. Barley can also be used as a natural fiber for weaving and textiles.
Medicinal Uses: Barley grass, which is the young, leafy part of the barley plant, is sometimes used as a dietary supplement due to its high nutrient content. Barley grass is rich in vitamins, minerals, and antioxidants, and is believed to have anti-inflammatory and detoxifying effects.

Overall, barley is a versatile ingredient that can be used in a wide range of applications, from food and drink production to non-food uses and medicinal applications.