All about barley

As one of the most ancient cereal grains, barley has been a component in the advancement of human civilization. Today barley has evolved into many roles in the diets of humans and livestock.

Biblical references mention barley's dietary use in long-ago cultures. Conquerors and explorers alike, such as the Romans and Christopher Columbus, used barley during their expeditions. It was Columbus who introduced barley to America. Through the centuries, barley has flourished and found a place in the heart of North America.

Barley also is big business and is the fourth largest crop produced in the world, after wheat, rice and corn. The United States was third in world production at 374 million bushels in 1997.

In some respects, barley was first in demand because of thirst - it was grown in all of the colonies because of the high demand for ale and beer. Much of the actual production, though, was used for livestock feed due to poor quality caused by unfavorable climatic conditions.

The migration of barley westward was due in part to the population shift. But to a larger extent, disease pressures and higher value crops forced barley's transition. As the frontier began to disappear, a greater portion of barley production began to congregate around the brewing centers of Milwaukee, Chicago and western New York. The 20th century began with U.S. barley production totaling 96 million bushels. By 1940, production reached 310 million bushels. This dramatic climb was due to a series of events and advancements.

During the early 1900s, barley made a shift westward into the Dakotas and Minnesota. By the mid-1930s, much of the barley production was centered in North Dakota, South Dakota and Minnesota.

Improved farming methods, advancements in disease resistance and agronomic performance and the development of irrigation were central to increased barley production throughout the United States. Investments into university research contributed to these improvements. According to Rich Horsley, North Dakota State University's six-rowed barley breeder, the development of the variety Kindred during the 1930s resulted in resistance to stem rust and true yield stability for the Dakotas and northwestern Minnesota. In addition, the incorporation of spot blotch resistance brought a durable trait that is still found in current cultivars. "Without these developments we wouldn't be raising barley in North Dakota today," says Mr. Horsley.

North Dakota produces approximately one-third of the nation's barley crop with about one-half historically used in the production of alcoholic beverages and one-half for livestock feed. The majority of this production is found in north central and northeastern North Dakota. Some of the most fertile ground in the world lies on both the North Dakota and Minnesota sides of the Red River.

Over the years, barley has been important in retaining a good crop rotation and has historically been a profitable crop as well. Until recently, producers most often raised malting quality barley (used in the production of beer) and earned a premium for its production.

Beginning in 1993, a disease known as Fusarium Head Blight (FHB) hit the region. FHB reduces grain yield, but more importantly causes inferior kernel quality, robbing producers of the ability to make malting quality barley - and to garner premium prices.

Charles Ottem, North Dakota Barley Council chairman and a producer from Osnabrock, says that his family farm produced malting barley in all but five of the 50 years before 1993. Since 1993, the FHB epidemic has devastated the Dakotas and Minnesota. Because of this infestation, Mr. Ottem's family farm has not produced a single bushel of malting barley since. "Raising and selling malting barley is nearly dead in my area," he said.

Between FHB and deoxynivalenol (DON), a toxin that can cause gushing in beer, Midwestern barley growers have lost $400 million since 1993. Research is underway on several fronts to develop disease resistant varieties and to establish mechanisms to control this disease. Over $3 million in new, cooperative research money has been spent fighting this devastating barley disease.

Some relief may have arrived with MNBrite, a new six-rowed variety released by the University of Minnesota. This variety has improved FHB tolerance compared to currently grown varieties and generally contains about half the DON levels. Its yield is comparable to two of the current higher yielding varieties. Several other varieties under development in the public and private sectors are several years away from a potential release date, even under ideal circumstances.

Barley offers unique characteristics that continue to make it a surprisingly versatile crop for use as a feed and food.

The nutritional content of this cereal grain makes it a natural choice for health-conscious individuals for its high quality protein, high dietary fiber and low fat content. Waxy hulless barley is especially noteworthy due to its food processing and baking characteristics. Waxy hulless barley adds stability in foods where freeze-thaw issues are important.

Feed barley is used throughout the world to feed a wide range of livestock. Malting barley makes up approximately 25 percent of U.S. production and has strong growth potential in the developing markets around the world. U.S. barley plays an important role, as it has been exported to more than 35 countries around the world over the past 10 years.

Barley's notable history clearly indicated the potential for a bright future. Challenges facing the industry, while difficult and frustrating, are not insurmountable. The determination of producers and the support of researchers and users will aid in furthering barley and its role in our global community.