Barley for Food and Health: Science, Technology, and Products

206 CURRENT STATUS OF GLOBAL BARLEY PRODUCTION AND UTILIZATION
TABLE 9.3 Barley Production in the United States, 2002–2007
Hectares Total Metric
Harvested Tons Produced Metric Tons
Year (× 1000) (× 1000) Produced/Hectare
2002 1669 4940 2.96
2003 1913 6059 3.17
2004 1627 6091 3.74
2005 1323 4613 3.49
2006 1194 3923 3.29
2007 1420 4612 3.25
Source: National Agricultural Statistic Service (2007).
rather than excessive, and where the soil is well drained but not sandy. Barley
can withstand high temperatures if the humidity is low, but it does not do so well
where both heat and humidity are high. Winter production is possible at lower
latitudes, and barley is more winter hardy than oats but less hardy than wheat or
rye (Wiebe 1978).
The genetic versatility of barley is remarkable among grains. As the late
R. F. Eslick often said, “Barley isn’t barley.” He referred to the wide genetic
variabilities and possibilities in the barley genome. The desirable characteristics
of barley for developing new products need not be limited to the existing cultivars.
Breeders and geneticists have the tools to incorporate compositional properties
into cultivars to meet specific needs. Indeed, the potential of transgenics holds
unknown keys to future utilization of barley, as well as other grains, to feed a
future hungry world.
BARLEY UTILIZATION
Historically, barley was a major dietary component of people in the areas where
this grain evolved, first as a wild plant and later as a domesticated crop. Change in
preference for other cereals, especially wheat, was based not on nutritional considerations
but on texture, appearance, color, and perceived status of wheat-based
bread products. In terms of human consumption, barley gradually became associated
almost exclusively with malt and brewing. The major early use of barley for
beverage production was certainly true in North America, as barley cultivation
proceeded with the migration of settlers from the east coast to the midwest and
on to the northwest and west coast areas. Barley production in North America
during this period was concentrated near population centers, primarily to provide
the raw product for malt beverage production (Weaver 1950).
Although barley is considered to be one of oldest cultivated cereal grains and
was used extensively as a food in the past, it has generally been relegated to
either animal feed (about 60%), malt (about 30%), and seed (about 7%), with