Barley is the birthplace of the plant. Growing barley, basic principles of care, description of varieties, harvesting and storage. Barley from anemia and radiation exposure

The eye is not just an uncomfortable and noticeable sore, it is a purulent inflammation. In this case, the outer eyelid becomes inflamed, and the hair follicle or sebaceous gland becomes infected. Symptoms of styeThe symptoms of stye are hardly worth explaining popularly, they... ... Directory of diseases

Husband. spring grain plant Hordeum, sowing. zhito, zhitar, very close to spelt. Barley has the most spinous ear. Barley is the northernmost grain grain. Having threshed the barley, you need to stagger it; but there is also bare barley that goes straight to grinding or to... ... Dahl's Explanatory Dictionary

Barley- - is a painful and purulent nodule on the edge of the eyelid or on the inside of the eyelid. The cause is an acute bacterial infection of the glands with staphylococci. The disease, as a rule, goes away on its own after 1-2 weeks along with the release of pus.... ... Great Medical Encyclopedia

1. BARLEY, i; m. Cereal used for making flour, cereals, in brewing, as fodder, etc. Ya ya cereal (barley). 2. BARLEY, i; m. Acute purulent inflammation of the hair follicle of the eyelash and the sebaceous gland of the eyelid; pussy. Jumped up before my eyes... encyclopedic Dictionary

Barley- Barley. Stye: inflammatory lesion in the lower eyelid area. Barley is an acute purulent inflammation of the sebaceous gland of the eyelid. At the beginning of the disease, a limited painful reddish swelling forms on the edge of the eyelid, swelling of the skin and mucous membranes occurs... ... First aid - popular encyclopedia

In the East, barley was already cultivated around 5000 BC). Barley grain served as feed for livestock. It was used to make flour for baking bread. Six-row barley has long been known and was grown by the Egyptians, Indians, Jews and Greeks. IN… … Encyclopedia of Mythology

The northernmost of the cereals, which produces grains of various names: pearl barley, hollandaise, and barley and is used for the production of barley malt as one of the bases for brewing. Barley flour (or barley flour) is used in combination... ... Culinary dictionary

A genus of one and perennial herbs of the grass family. OK. 30 species, mainly in Eurasia, Africa, America. Steppe grasses, weeds; cultivate barley (winter and spring forms), feed (grain) and food (cereals, flour, malt for the production... ... Big Encyclopedic Dictionary

Ushakov's Explanatory Dictionary

1. BARLEY1, barley, plural. no, husband Cereal, usually spring, the grains of which are used to make cereals, flour, beer, coffee surrogates and feed. 2. BARLEY2, barley, husband. Purulent inflammation of the sebaceous glands at the root of the eyelashes, in the thickness of the eyelid. The barley has sunk... ... Ushakov's Explanatory Dictionary

- (Hordeum), a genus of plants of the family. cereals Turf-forming perennials or annuals. Flowers are in single flowering spikelets, arranged in 3 in two rows (or 6 rows) on both sides of the spike. Glumes 2, b. including linear thyroid or... ... Biological encyclopedic dictionary

Books

• Gastronomic Encyclopedia Larousse Volume 15 Chabichou-du-Poitou - Barley, Kostikova D. (ed.), The fifteenth, final volume of the culinary dictionary includes articles on the letters SH-SH-E-Y and I, from goat cheese Chabichoux-du-Poitou to the word Barley, from which the familiar pearl barley is made. Big... Category: Cooking. Beverages
• Temporary of the Central Statistical Committee. Issue 3. Prices for wheat, rye, oats and barley in European Russia 1881-1887, Without author, Reproduced in the original author's spelling of the 1888 edition (CSK publishing house)… Category: Humanities Series: Publisher:

One of the oldest cereal crops is barley. This agricultural plant was cultivated by humans more than a hundred years ago. Barley groats are a source of health, beauty and youth, as they are rich in substances necessary for the human body. Barley (cereal) is widely used in the food and brewing industries, it is used as a medicinal product, it is fed to animals, and it is used for technical purposes.

History of the origin of culture

The barley plant was cultivated in China more than 10 thousand years ago. Later, the remains of this cereal crop were found in Egypt, from where they came to the territory of the Roman Empire and Ancient Greece. Today, uncultivated barley (cereal) grows over vast areas. The plant is distributed throughout Tibet all the way to North Africa.

The ancient inhabitants of Palestine began to eat grain, and already during the Middle Ages in Europe, peasants began to eat barley bread. By the beginning of the 19th century, this grain crop was replaced by potatoes. Barley was brought to Russia from Asia, penetrated into the territory of Siberia and began to be cultivated in the Caucasus.

For residents of high mountainous regions and the north, this plant is still a sought-after product. This is due to the fact that barley is a grain crop that is resistant to cold climates, so it is easier to cultivate than wheat or rye. Cereal is used not only in the production of bakery products, but also as feed in livestock and poultry farming.

Description of the species

Barley is a grain crop that can grow both wild and cultivated for food purposes. This cereal belongs to the genus Hordeum and has more than 40 varieties. The crop is classified according to the number of fruiting spikelets, its density, and the filminess of the grain, among which are the following types:

• The very first cultivated species, wild two-row barley (Hordeum distichon), was discovered during excavations in Ancient Asia about 7 thousand years BC. On the ledge of the rod there are two sterile lateral spikelets and the middle one is fertile. The representative of the species has two subspecies: with spikelet lateral scales and with flowering ones.

• During the birth of agriculture in Ancient Egypt and Mesopotamia 2 millennia ago, multi-row barley (Hordeum vulgare) began to be cultivated. All three spikelets located on the stem segment are fertile. Depending on the density of the spikelet, this type has the following subspecies: six-rowed with a regular shape, resembling a dense and at the same time short hexagon, and irregular six-rowed, in which the spikelets located on the sides overlap each other, forming a quadrangle. Multi-row barley is a plant popular in our latitudes; it ripens quickly and is resistant to arid climates and is not picky about the choice of soil.

Currently, agricultural producers prefer two-row or ordinary barley, whose origins go back to Central Asia.

Two-row (ordinary) barley: description of the variety

This representative of the genus (Hordeum intermedium) is an annual herbaceous plant of spring and winter forms. Has a large number of varieties. The grass can reach a height of one meter. The straw has a bare, straight shape, from which long fan-shaped or straight awns radiate - three-horned, blade-shaped appendages.

A barley ear can have either awnless or furcated ears, and be yellow, brown or linear black in color. Three spikelets are formed on the ledge of the stem; the middle spikelet is bisexual and single-flowered. The lateral spikelets are glumes. The grains can be naked or in film. The main regions of growth and cultivation of the crop are Central Asia and Europe.

Varietal diversity and their characteristics

Barley varieties include annual, biennial and perennial grasses. They are distinguished by quality characteristics, planting and ripening dates, and yield. But before planting the crop, you need to know the characteristics of the cereal, because barley can be winter, which is the most popular, and spring.

Winter barley gives more yield, is not picky about the choice of soil, and is not characterized by fuses. But, nevertheless, this crop does not tolerate frost well, so it needs certain measures to preserve the crops in winter.

Mainly used for the production of barley and pearl barley. This is an early ripening crop, resistant to pests, and has more than 70 varieties, which are cultivated in different climatic zones.

Varieties of spring barley

Most regions of the world cultivate two-row. Among the spring varieties of this species, the following varieties can be distinguished:

• Viscount is a feed grain that is widely used in the brewing industry. The barley ear has a smooth and hollow stem, the grain is quite large, its weight can reach 0.05 grams, and contains up to 13% protein. The ripening period and quality of grain directly depends on climatic conditions. Harvesting is carried out on the 127th day from the moment of sowing, or earlier - on 73. Up to 70 centners of crop are harvested from one hectare.
• Vakula is a grain variety of spring barley, resistant to climate change and soil. The grain weight can reach 0.06 grams with abundant watering. This is a high-yielding variety; up to 90 centners of grain are harvested from one hectare, which has low filminess and practically no protein. But it should be remembered that the yield may decrease if the crops are thickened.

• Other varieties of spring barley are: Zeus, Adapt, Marni, Lofant, Donetsk 4 and others.

Winter barley varieties

The cereal grows in any region and on any soil. Sowing time is September.

• Decent is a winter barley variety whose ripening period is 273 days. The cereal reaches a height of about 86 cm, the grain weighs up to 0.04 grams, contains 12.6% protein and 61% starch. The average yield reaches 60 centners per hectare. The variety is winter-hardy, tolerates drought well and is not susceptible to shedding.
• Other varieties of winter barley are: “Cinderella”, Fantast, Morozko, Aborigene, Kovcheg and others.

High-yielding varieties

With its variety of varieties, barley (cereal) allows you to choose the type that will bear maximum fruit and bring a high yield in the selected region.

One of these is the Azov variety. The cereal is widespread throughout Russia, mainly in the middle zone and southern region of the country. Its peculiarity is that it adapts well to unenriched soils, exhibits high vitality, is not susceptible to fungal infections, and is frost-resistant. The barley sowing rate per hectare reaches 65% of the total harvest. The crop is grown as fodder and is also used as food raw material. The grain weight is 60 grams per 1000 pieces.

Helios barley is characterized by high grain germination and excellent quality. The ripening period lasts about three months. The culture is unpretentious to the soil. Up to 88 centners of crop are harvested from 1 hectare with a seeding rate of 3.5 million grains.

One of the productive and highly germinating varieties is the Mamluk variety. Growing barley in compliance with agrotechnical requirements will allow you to harvest up to 72% of the harvest with a seeding rate of 4.3 million seeds. Due to its high yield, the variety is popular in the Krasnodar and Stavropol territories. The cereal tolerates short dry periods well. The variety is early ripening, so it is recommended to respect the harvest time. The culture is resistant to various fungal infections, such as fusarium and rust. Grain is used to produce cereals.

What types of beer are made from?

For brewing, those varieties of barley are used that are preferable for self-cultivation, rather than in industrial quantities. This allows you to get a healthier cereal, enriched with the maximum amount of nutrients. These varieties include: Ronnie, Sunshine, Gladis, Quench, Corserto, Scarlett and others.

As written above, the most popular and cultivated species is two-row barley, which comes in two forms: spring and winter. This grain crop has excellent qualities, which has earned it confidence all over the world. Despite the fact that the grass tolerates low temperatures well and is resistant to drought, the plant nevertheless needs regular nutrition and additional moisture. Under these conditions, during the ripening period, barley can withstand 45 o C heat.

The culture grows on any soil, even acidic. But, the preferred soil is loamy soils and chernozems. It is recommended to plow the soil deeply before sowing, despite the fact that the plant gets along well with weeds. The technology for cultivating barley requires the presence of sunlight and preferably heat, but not heat.

Agricultural technicians use intensive technology for cultivating barley, in which the crop is not planted in the same place for more than three years. It is recommended to observe crop rotation, using crops such as potatoes, green manure, legumes, wheat, chickpeas, and rapeseed as predecessors. It should be noted that if the grain is used as livestock feed, then the precursor may be a legume crop, which is not acceptable for a crop that will be used in the production of beer.

Sowing barley directly depends on the variety, climatic conditions and soil. Despite the fact that in most cases the crop is not picky and adapts well to environmental conditions, the most productive and stable varieties are those that grow mainly in the northern region of the country.

Barley is sown in the first half of spring in the fields, as soon as the equipment can drive into the field. Mechanized equipment allows you to sow grain using grain seeders, the row spacing of which is 15 cm. At home, sowing grain is done manually. The timing of sowing winter barley seeds is September-October, depending on the region where they will be cultivated.

Before sowing, the soil is prepared in advance, subjected to deep plowing and cultivation to avoid weeds, enriched with organic fertilizers and harrowed. Poor soils are pre-impregnated with phosphorus-potassium solution in a ratio of 45 kg per hectare of arable land. The seed material is large grain with high germination. The seeds are pre-treated with fungicides and stimulants for rapid growth.

At a temperature of +1 o C, active growth of crops begins. The peak of ripening occurs at a temperature of +21 o C. During flowering and during the formation of a barley ear, the plant becomes vulnerable to climate changes, but is able to more or less favorably tolerate light frosts down to -7 o C.

Barley does not require watering. Irrigation is used mainly in arid areas to increase yields. Moderate watering increases grain germination by 47% and involves carrying out irrigation activities no more than 2 times during the entire growing season. Barley grain should not be wet during the harvest period; no more than 20% moisture is allowed.

Barley is harvested by mowing in two stages: before flowering on the 55th day from sowing and during the flowering period. The grain is first placed in the headers, then dried, threshed and poured into granaries, after which it is exported to its destination.

Use in the food industry

Barley (cereal) is an excellent raw material for the production of cereals and flour. Pearl barley and barley must be present in a nutritious diet. Pearl barley is a whole grain that has been pre-cleaned and polished, and resembles pearls in shape and color. During the production process, the grain is freed from the film and crushed. Since the manufacturing technology does not involve grinding, the cereal retains more useful substances, including fiber, which is superior to pearl barley. As for flour, it is not used in its pure form; it is mixed with wheat or rye flour in an amount of no more than 25%.

Barley is used in the production of coffee, or rather, its surrogate. The culture is used as a raw material in the brewing industry. In the Neolithic era, a drink made from this cereal was considered divine; later, beer began to be used for mutual settlements, that is, it was elevated to the rank of money.

Barley grain is rich in complete proteins and contains starch, making it an excellent dietary supplement for raising livestock. In our country, the sowing rate for barley for this purpose is 70% of the total harvest. For fattening animals, unrefined grains are used, which contain 12% protein, 5.5% fiber, up to 5% fat and ash, and about 65% nitrogen-free extractives. In addition to grain, barley straw is added to the diet of animals, since it is superior to other crops in biological indicators.

A coffee drink is made from barley and rye - this is a healthy product recommended by nutritionists for people suffering from high blood pressure. is indispensable for healthy nutrition. When used, the condition of the gastrointestinal tract improves, weight is normalized, the functioning of the cardiovascular system is restored, blood pressure and insulin levels in the blood are normalized, and the immune system is strengthened.

Barley-rye coffee tastes similar to cappuccino. When preparing it, milk, cane sugar or honey are used. The product is available for sale completely ready for use. This is a ready-made mixture of such popular brands as “Old Mill”, “Around the World”, “Stoletov”.

It is considered the oldest grain crop known to mankind - references to its cultivation date back to the historical times of the ancient world. For example, traces of this cereal were found in Egyptian burials dating back to five thousand years BC. Barley was familiar to the ancient Ethiopians, who used it not only as a source of food, but also as a raw material for intoxicating drinks. This cereal was also grown in the Babylonian lands, in India, Asia, and China; it was the most important crop of Ancient Rome. There is evidence that in the territory where Switzerland is now located, barley was known back in the Stone Age.

The current area sown with barley ranks fourth in the world, second only to wheat, corn and rice. This cereal owes its great popularity in agriculture to its short growing season, thanks to which it has time to ripen in fairly cold areas. Therefore, you can find barley crops even high in the mountains and far away in the vast northern regions. This culture is resistant to frost, withstands droughts and is undemanding to the composition of the soil.

Barley is used in a wide variety of industries. The bulk of the collected grain is converted into cereal (for example, ordinary pearl barley is made from barley). Barley flour serves as an additive when baking many types of bread. Bread is not baked entirely from barley flour - it crumbles too much and goes stale too quickly. Barley flour is also used to produce a coffee substitute that does not contain caffeine.

A significant amount of grain is used to produce raw materials for breweries - while grain is sprouted to produce malt. Also, barley grain serves as the starting material for the production of edible grain alcohol (in the production of such famous alcoholic beverages as Scotch whiskey and English gin).

In addition to its use in the food industry, barley serves as the basis for the production of feed. Unhulled barley grain is added to feed for pigs and horses, as it is nutritionally superior even to oats. Barley straw is also used as food for livestock. Sometimes, to obtain green fodder, barley is specially sown.

How to select and store barley products

When choosing barley products in the store, it makes sense to pay attention to barley groats. Indeed, in its production, unlike pearl barley, grinding and polishing technologies are not used, which has a positive effect on the preservation of nutrients and fiber. If you choose cereal in transparent packaging when purchasing, you will be able to evaluate the quality of processing and the absence of impurities. The presence of droplets of moisture inside a bag of pearl barley or barley is extremely undesirable; pathogenic microorganisms quickly develop on wet cereals (such a product can even cause poisoning).

Pearl barley porridge, being packaged in polyethylene, does not last long and becomes rancid. You should prefer cardboard containers, in which the product will maintain quality throughout its entire shelf life, which ranges from six to twelve months. The freshness of pearl barley can also be determined by the presence of smell: old pearl barley either does not have it at all, or it is musty.

Barley groats, depending on the degree of grinding, are divided into numbers from one to three; stores usually sell a mixture of all numbers. This cereal retains its beneficial properties throughout its shelf life (up to fifteen months). For long-term storage, it is better to pour it into a tightly closed container and keep it in a dark, dry place. Periodically, the cereal is sorted, checking to see if there are any bugs in it.

Calorie content of barley

The caloric value of barley as food grain is 288 kilocalories. After processing and transformation into barley groats, the calorie content increases to 313 kcal. The energy value of barley can be reduced by cooking it together with other foods. For example, barley porridge with potatoes “gives out” only 150 kcal, and cabbage soup with it is reduced in calorie content to 48 kcal.

Pearl barley is somewhat more nutritious - its calorie content is 320 kcal. When cooked in water, pearl barley porridge retains only 109 kcal, which is already a sufficient indicator for dietary food, while barley soup contains only 43 kcal per hundred grams. Excessive use of dairy products and oil in barley porridges can, of course, significantly increase the calorie content of the final dishes and reduce their dietary properties.

Nutritional value per 100 grams:

Beneficial properties of barley groats

Composition and presence of nutrients

Barley is a real storehouse of vitamins, macro and microelements. It contains a high fiber content. And also, it contains vitamins B, PP, E, H, choline, phosphorus, chlorine, sulfur, potassium, sodium, calcium, potassium. The cereal contains iron, iodine and zinc, copper, selenium and molybdenum, silicon and manganese, chromium and fluorine, aluminum, titanium and zirconium.

Useful and healing properties

The inclusion of barley porridges and soups in the diet is recommended for those who are overweight. In this case, the fiber contained in it becomes a particularly useful element, which serves as an intestinal irritant and is practically not absorbed, increasing peristalsis.

For acute inflammatory bowel diseases, a mucous decoction of barley or barley groats (especially coarse grinding) is extremely useful. The positive effect of the barley diet is noticeable in eczema, psoriasis, and pyoderma.

A decoction of barley flour will help with colds. For skin diseases, a bath with grain decoction is used. Barley skin is known for its diuretic effect.

During fevers, barley water has a cooling and moisturizing effect. It is used both in pure form and with fennel and parsley.

Hot barley ointment will help get rid of freckles. Gout will go away if you prepare a medicinal bandage of barley, vinegar and quince. Barley malt improves metabolism, helps get rid of boils and acne.

Malt extract is useful for diabetes.

Barley is also used in cosmetology in the production of shampoos, balms, and creams.

Use in cooking

In addition to preparing the porridge itself from barley or pearl barley, of which there are a great many recipes and variations, barley cereals are used in cooking soups, fish soup, and preparing side dishes. There are some features that should be taken into account when using barley cereals.

Barley is one of the most common grain crops. If you want to grow it yourself, be sure to read our article. You will learn everything about plant varieties and growing conditions.

A detailed description of the technology of sowing, caring for and harvesting will help you cope with the cultivation of grain crops, and you are guaranteed to get a rich grain harvest at home.

How to grow barley at home

Among grain crops, barley is considered the earliest ripening, so you need to know exactly how to grow it at home to get a good harvest.

When cultivating this crop, you need to take into account some features: requirements for soil, heat, humidity and lighting.

Growing conditions

Proper sowing plays a key role in obtaining a good harvest. The main condition for high seed germination is early sowing. Thanks to moderate temperatures and sufficient humidity, the crop germinates evenly and quickly gains green mass.

Due to the structure of the root system, it is demanding on soil fertility. The area for sowing must be fertilized and cleared of weeds in advance. Potatoes, corn, winter crops and leguminous crops are considered the best crop predecessors.

Growing technology

Sowing begins in the first week of spring field work. If planting is done later, the sprouts may be damaged by diseases and pests, and the yield will be reduced. Despite the fact that narrow-row and row methods are used for sowing, preference should be given to the first.

Note: With the narrow-row sowing method, the distance between the rows is only 7.5 cm. Thanks to this, the seeds germinate more closely and almost simultaneously, and the high plant density prevents the development of weeds.

Using the narrow-row method, it is necessary to strictly adhere to sowing standards, since planting too densely will negatively affect the quality and quantity of the harvest. Depending on the region, the following standards are used:

• Far East and Non-Black Earth Zone - 5-6 million per hectare;
• Central strip and Chernozem zone - up to 5.5 million grains per 1 hectare;
• Ural and Volga region - 3.5-4 million seeds per hectare.

The sowing depth also plays an equally important role. If the seeds are close to the soil surface, they will begin to germinate unevenly, and if the grains are placed at a greater depth, some of the sprouts will die without ever breaking through to the surface.

The average sowing depth depends on soil and climatic conditions. For arid regions it is 6-8 cm, for sandy soils - 5-6 cm, and for heavy clay soil - no more than 4 cm.

The growing technology with all stages is shown in detail in the video.

For human consumption and preparation of feed raw materials, only cultivated varieties are used. They come in several types (Figure 1):

• A two-row plant produces only one spikelet, and the lateral shoots do not produce a harvest;
• Multirow - a plant with multiple ears. It is characterized by high yield and resistance to drought;
• The intermediate one produces from one to three ears. This species is considered rare for our country, as it is found only in some regions of Asia and Africa.

In addition, a classification by type has been adopted depending on nutritional value. Grain of the 1st grade is used for the production of cereals, and the second - for the preparation of malt and animal feed. Additionally, it is divided into winter and spring (differing in sowing time, germination and yield).

Where is barley grown in Russia?

It is difficult to clearly determine where barley is grown in Russia, since this grain crop is considered one of the most widespread in the world.

Note: In the world it ranks fourth in terms of area under crops, second only to wheat, rice and corn. In Russia, it is the crops of this plant that occupy a leading position due to the undemanding nature of the crop.

The crop is grown everywhere in Russia. The only exceptions are the northern regions (the northern border of the crops passes through the latitude of the Kola Peninsula and Magadan). In general, the undemanding nature of the crop and the varieties specially bred by breeders make it one of the best for cultivation in the Russian climate.

Barley varieties

Due to the wide variety, beginning farmers often have the question of which plant variety to choose. In this case, you need to be guided not only by soil and climatic conditions, but also by the level of yield and the characteristics of certain varieties.

Below are the characteristic features of the best varieties of barley for growing in the Russian climate.

Barley variety in memory of Chepelev

The Chepelev memory variety was created by breeders by crossing several varieties. The main feature of the variety is that it was created specifically for cultivation in the climate of Siberia and the Urals (Figure 2).

In addition, the crop has good acclimatization to different growing conditions and has stable yields regardless of soil, temperature and lighting conditions. The variety also effectively resists drought, and although they are considered mid-season, the shoots are highly resistant to diseases and pests.

Description of barley variety Bogdan

This variety is one of the subspecies of grain crops. This grain is used primarily for the production of animal feed.

A characteristic feature of the variety is that it can not only be grown in the field by sowing, but also found in the wild. It is most often found in arid regions. The crop is valuable due to its unpretentiousness, and high yields and grain quality make it possible to produce nutritious and fortified animal feed based on it.

Maned barley planting and care

It is rather a decorative crop that is actively used in landscape design. The plant has soft stems that end in lush tassels (Figure 3).

Note: During the flowering period, it is better to pick off the tassels to prevent self-seeding.

Planting and caring for the crop is very simple. Since it is unpretentious, it is enough to sow it just once in the garden. Further care only involves removing the tassels during flowering, but even if the crop spreads throughout the garden, it will be easy to remove. The root system is shallow, so the plant is very easily pulled out by its roots.

The crops do not need to be fed, but in the spring, after the first shoots appear, it is advisable to remove weeds and organize regular watering in dry weather.

Soil preparation and fertilization

The soil for sowing is prepared in the fall, immediately after harvesting the predecessor. The soil is dug up and measures are taken to retain snow cover. This helps saturate the soil with moisture before spring sowing.

In the spring, immediately before adding seeds to the soil, additional shallow loosening is carried out, which allows the soil to be saturated with moisture and air.

Timely application of fertilizers plays an important role in obtaining good yields (Figure 4). Since the crop is demanding on soil fertility, fertilizers are applied in the fall and spring (repeatedly).

Note: After the emergence of seedlings, it makes no sense to fertilize the plants, since they will not be able to fully absorb the nutrients.

To strengthen the roots and form large ears, phosphorus and potassium fertilizers are applied during autumn plowing and directly during sowing. It is important that the plant responds better to mineral fertilizers than to organic fertilizers.

Requirements for the site for sowing

Despite the fact that the crop is grown in all climatic zones, it is demanding on the level of soil fertility. If the soil is acidic, young shoots may stop growing or even die, and with high humidity, the crop is affected by rot and fungal diseases.

Lighting

For normal fruiting, plants require good lighting. If the area is poorly lit, the plants will develop slowly and the period for the formation of ears will be delayed.

This condition is relevant not only for mid-season, but also for early varieties, so the areas for sowing should be well lit throughout the daylight hours.

Barley: heat requirements

The culture grows well in any climate zone, regardless of temperature. Thanks to early sowing, young shoots are resistant to frost and produce high yields.

In addition, it is one of the earliest grain crops, and the timing of sowing and emergence allows the shoots to grow stronger before the first weeds and pests appear.

Humidity

The crop tolerates drought well, and excess moisture can cause root rot and provoke fungal diseases. Plants require the most liquid at the stage of eruption and at the beginning of the formation of ears.

A severe lack of moisture, as well as its excess, at the initial stage of plant development leads to the formation of barren shoots or causes the death of plants.

Caring for barley crops

Caring for the crops includes only a few activities, since this grain crop is considered unpretentious:

1. In arid regions and areas with light soils Immediately after sowing, rolling is carried out, but if a crust appears on the surface of the soil, it is necessary to carry out surface transverse harrowing.
2. At later stages of cultivation, already in the grain ripening phase, they add fertilizer, which helps increase the amount of protein in the product.
3. During culture growth they use herbicides to control weeds and special preparations to prevent lodging of crops.

It is also necessary to regularly inspect the field and spray if pests or their larvae are detected.

From the video you will learn how to grow crops hydroponically at home.

Storing unripe barley grains

The main purpose of storing grains is to preserve their nutritional value and ability to germinate. Small volumes of crops can be stored on the floor in barns or sheds. The main condition is that the room must be dry and clean, and the interior space must be well ventilated (Figure 5).

Varietal seeds intended for sowing are stored in bags made of thick fabric. In such containers, seeds consume less oxygen and retain their ability to germinate.

When storing grain, humidity and temperature play a particularly important role. The moisture level should not exceed 12%, otherwise the raw materials will begin to rot and become moldy. The temperature should not exceed 10 degrees. When this indicator increases, microorganisms begin to develop in the storage facility that can destroy the entire crop.

Barley is an agricultural plant that satisfies not only food and feed needs, but also technical purposes.

Barley is grown for grain, green manure and as feed for livestock.

Barley grain, a nutritious product, is a cereal that is processed into cereals, flour, and even a coffee drink. Barley grain is actively used in brewing, but barley flour is rarely used for the production of bakery products due to the low level of gluten, which has a detrimental effect on the quality of bread.

Description of the plant

Barley is a crop that is widely cultivated for grain production. Barley grain is the basis of nutrition for the livestock and poultry industries.

Barley includes more than 35 species, wild and cultivated forms.

The culture has been known since ancient times; its age is about seven thousand years. The two-row cultural form of barley was the first to be cultivated; the plant found wide distribution in Mesopotamia and ancient Egypt, and from these countries migrated to Europe.

Two-row barley has two forms: spring and winter. Botanical characteristics are represented by a thin erect stem, about half a meter high, golden or brown ears, linear, flat in shape, with awns diverging in different directions. The awns are represented by three-horned lobed appendages – the furcated spike.

But there are also ears without awns. The three ears located on the protrusion of the stem are different: the middle one is single-flowered, bisexual, fertile. The grain is filmy, golden in color, and is actively involved in agriculture in Europe and Asia.

Six-row barley, whose homeland is considered to be Asia, is represented by an annual spring crop. The spikelets are light yellow, brown, rarely black, differ in density, shape and size, spinous or without.

The stem ledges are crowned with fertile single-flowered spikes, hexagonal or tetrahedral. The grain is filmy, classic yellow in color. The culture shows excellent resistance to weather anomalies: drought and low temperatures.

These qualities of barley have won recognition throughout the world.

The productivity of barley is high, the crop requires little heat, is drought-resistant and not afraid of cold, and grows on any soil, including acidic soil.

The plant is early ripening, ripening in 70-90 days after sowing. After the formation of the panicle and during the ripening of the grain, it is demanding of sunlight and heat.

During grain ripening, barley can withstand temperatures up to 45 °C. This hardy feature distinguishes the plant from other grains, however, during the filling of ears, the plant requires an additional source of moisture and nutrition.

The most suitable soil for cultivating barley is neutral loams and deep-plowed chernozems. In general, barley is a crop that calmly endures all the hardships associated with weedy, poorly enriched or acidic soil.

Selective work to improve the barley crop continues; new varieties of barley, bred by domestic and foreign breeders, have introduced completely new characteristics to the crop.

A low threshold for lodging, resistance to fungal and putrefactive infections, increased productivity, and the development of new, dwarf varieties were made possible by selecting and crossing the best varieties of barley, which have proven themselves more than once.

The resulting rain-fed barley varieties are several times more productive than wheat, and the amount of grain harvested does not stop at 3.5 tons per hectare, but is constantly increasing.

Highly productive barley varieties

The variety of varieties and forms of barley makes it possible to choose the type that will bear fruit well in your region.

Azov variety

One of the most common varieties in Russia, it shows amazing vitality, is not capricious, and produces yields even on unenriched soils. Ripens in 3 months, resistant to lodging, fungal infection, and cold-resistant. Cultivated in the southern regions of Russia and in the middle zone. It is used as food raw material, and also goes to feed livestock. About 65 centners of grain can be obtained from 1 hectare. arable land. The weight of 1000 grains reaches 60 grams.

Variety Viscount

Hybrid variety, erect plant. Ripens within three months after sowing. The weight of 1000 grains ranges from 50 to 80 grams. The yield of feed grain is high. Viscount is used in brewing. Barley grains of this variety are distinguished by a high protein content of about 12%. Shows resistance to fungal diseases and rot, temperature changes. The average yield is about 65 centners per hectare. Sowing dates begin in early spring, as soon as the snow melts. Grain consumption per hectare is approximately 4-6 million seeds; in arid regions, the crop density is increased.

Barley variety Helios

High germination rate, unpretentiousness to soil. In conditions of high humidity it produces excellent grain yields. Botanical characteristics are similar to the Vakula variety. Ripens in 3 months, produces high-quality grain. With a seeding rate of 3.5 million grains per 1 hectare, about 88 centners can be harvested.

Barley variety Mamluk

The variety is early ripening, productive, with high germination. It is resistant to many forms of fungus and short-term drought.

It is included in the list of highly productive and valuable varieties of the country.

Grown for fodder and processed into cereals. Compliance with agrotechnical measures when sowing the Mamluk variety eliminates the development of rust and fusarium, but its tendency to lodging negatively affects the harvesting and yield of grain, so you should not delay harvesting barley. It achieved popularity thanks to the high yields obtained in the Stavropol and Krasnodar territories. The yield per hectare reached 72 centners, when 4.3 million seeds were sown.

Variety Duncan

The Canadian barley variety has become widespread due to its high yields and low seed costs. The seedlings grow together, the ears fully ripen in 2.5 months and produce up to 84 centners of high-quality grain per hectare.

The sowing rate for the Duncan variety is 2 million grains per hectare. Under no circumstances should you thicken the crops too much; this will have a detrimental effect on the development of the ear. Duncan is unpretentious, cold-resistant, and has good resistance to putrefactive infections.

Barley variety Vakula

Good yields and high adaptability to climate change. The variety is highly productive, the grain yield reaches 85 centners per hectare. Grain germination reaches 95%, protein content is 8%, sowing rate is 2-4 million per hectare. One thing worth considering is that too thick crops will not produce grain of high quality and caliber.

Growing barley: for grain or green manure

Barley is good because it gets along with most agricultural crops; in many subsidiary farms it is grown with chickpeas, lentils, peas, rapeseed and wheat. When cultivating, industrialists resort to methods of intensive farming of barley.

Growing barley in the same place for more than three years in a row is not recommended. Agricultural technology implies obligatory adherence to crop rotation; grains, green manure, and potatoes will become quite tolerable predecessors to barley.

Legumes can be considered as a predecessor only when barley is grown for feed, but for brewing, the crop obtained after legumes will not be suitable, since the characteristics of the grains will decrease due to abundant tillering.

At a temperature of +1 degree, crops begin to actively germinate.

Barley reaches its peak growth at a temperature of +21. A young plant can tolerate short-term frosts of -7 degrees. Barley becomes susceptible to climatic changes during the period of flowering and ear formation. The most resistant varieties are plants from the northern regions.

The soil for sowing is prepared in advance, first deep plowing is carried out, then cultivation is carried out to get rid of weeds, then organic fertilizers are applied and the soil is harrowed.

Before harrowing, phosphorus-potassium fertilizers, about 45 kg, are applied to enrich the poor soil. per hectare of arable land.

The time for sowing barley is the first half of spring, as soon as tractors can enter the field. Sowing on a personal plot is done manually. On an industrial scale, it is mechanized, with grain seeders, with a row spacing of 15 cm.

The method has disadvantages; at 100% germination, the crops thicken. The solution is to increase the distance between grains to 1.2 cm, with a seeding rate of 4.5 million grains.

For sowing, only large, seed material with high germination is used. Before planting, the seeds are treated with fungicides and treated with effective growth stimulants.

The timing of planting winter barley varies depending on the region of cultivation and is carried out from September to October.

The standard seeding rate is considered to be about 165-215 kg. per hectare This is approximately 3.5-4 million grains. Varieties prone to tillering and lodging are sown in smaller volumes.

Caring for barley plantings

Barley is an unpretentious and hardy crop, but, like all agricultural crops, it requires adherence to agricultural technology.

If the arable land after sowing is covered with a carpet of weeds or has a crust that makes it difficult for young plants to break through, it is recommended to carry out harrowing.

If the situation is different and weeds are already attacking the seedlings, harrowing is carried out on the seedlings; it is not recommended to carry out the procedure with low crop density. The garden plot with barley is processed manually. Herbicides aimed at killing weeds are rarely used, as they have a detrimental effect on the germination and growth of crops.

But fertilizing is welcome, and on poor soils you can’t do without it. Fertilizing is carried out by spraying fertilizers. At the beginning of the growing season, nitrogen fertilizers are applied, and during the formation of the ear, phosphorus-potassium fertilizers are applied.

Barley does not need regular watering if cultivated in a temperate region; in dry areas, irrigation is established to increase yield. For example, irrigation techniques increase germination, and in the process of ear formation, increase yield by almost 47%. Agronomists still recommend watering cereal crops twice during the growing season.

The situation is different with barley grown for brewing; these crops are watered only once, during the period of active growth, since late watering for beer varieties can cause the growth of false stems and delay the process of formation of high-quality grain.

Barley for grain and green mass, harvesting and storage

Small homestead plantings of barley are harvested by hand; the harvest begins in dry, hot weather, in August, when the grain reaches full ripeness. The harvested reapers are subsequently threshed.

Industrialists harvest barley using direct and two-phase combining. At the time of harvesting, barley grain should not exceed the moisture level of 20%. Direct combine harvesting involves one-time harvesting and threshing.

Two-phase combining is used in fields with uneven grain ripening; the ears are first cut and placed in the headers, and then collected and threshed.

Barley grown for green mass is harvested by mowing in two stages. The first stage of mowing is carried out before the barley blooms, approximately 55 days after sowing, about 50% of the crops are harvested, the second stage of mowing occurs during flowering. After mowing, the green mass is sent to feed livestock.

After threshing, the barley is delivered to elevators for further processing for long-term storage. Wet grain is placed in grain dryers, then poured into storage bins, granaries or sent for export.

The conditions imposed on granaries are high, because if grain storage is not organized correctly, losses can amount to up to 35%. The grain masses are thoroughly cleaned and cooled before being sent for storage. Barley can be stored for a long time both in bulk indoors and in bins.