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

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DOMESTICATION AND USE OF BARLEY FOR FOOD 13 the original east coast introductions. There is a report of barley cultivation as far north as Fort Yukon, Alaska in the late nineteenth century (Dall 1897). The early history of barley’s establishment in North America is not confined to the east coast colonies. The Spanish brought barley into the area that is now Mexico, resulting in eventual distribution to South America, the American southwest, and California in the sixteenth and seventeenth centuries. In most instances, barley in these areas was used primarily for animal feed and secondly for beer production. Barleys that were introduced to this part of North America by the Spanish explorers were very well adapted to the soil and climate, having been developed under similar ecological conditions in North Africa and in regions of southern Europe. Thus, barley was established on both sides of the North American continent, moving from the coastal areas into the interior as the population grew and moved into new territories (Weaver 1950). Barleys that were adapted to the high mountains of Africa prospered in similar environments of the New World, and those adapted to the hot, dry coastal areas of the Mediterranean Sea prospered in Mexico, the southwestern desert country of the United States, and California (Harlan 1957). Simultaneous to the introduction of barley into Mexico, there are records of barley crops in the sixteenth century in Argentina (1583), Peru (1531), Chile (1556), and Brazil (1583). In 1914, two German scientists, Alberto Boerger and Enrique Klein, initiated the first formal barley program in Latin America at the La Estanzuela Experiment Station in western Uruguay. Local landrace barleys were used as gene sources for developing new, adapted, and improved feed and malting lines. Klein later moved to Argentina, where he continued his barley breeding programs using germplasm he brought from Uruguay (Capettini 2005). Harlan (1957) described barley grown in Peru at the beginning of the twentieth century as very much like the “coarse” barley that was introduced into South America by Spaniards. He suggested that these barleys originated from high mountain regions of southern Europe or North Africa, as they were being produced at elevations up to 4000 m in Peru. Although the native people of Peru had proven very adept at breeding other food plants, Harlan (1957) observed that there was very little evidence of improvements made in barley. There is little or no conclusive historical evidence that barley was used for food to any great extent other than as a beverage during these early years in North or South America. It can be deduced with some accuracy that most of the barley crop produced during the settling of the New World by people of European origin was used primarily for malt production and animal feed. The same pattern continues somewhat today in the United States and the southern cone of South America, although there are local areas in parts of South America, especially Ecuador, where barley represents a major food source in rural areas (Villacŕes and Rivadeneira 2005). Contacts initiated in 1492 between the Old and New Worlds brought profound and lasting change in human populations and plant life to the entire planet. Barley was only one of many biological entities introduced into the Americas with the migration of Europeans. The westward movement of barley and other crops to
14 RELATIONSHIP OF HUMANS AND BARLEY THROUGH THE AGES the New World was accompanied by the introduction of crops such as maize and potatoes into European and African agriculture (Crosby 2003). SUMMARY In this chapter we have attempted to present a logical progression and development of barley as a food along with developing civilizations through the ages. Cereal grains have long been noted for their essential contributions to human survival throughout history. Barley, in particular, was a dietary mainstay of ancient civilizations and continued to be an important dietary constituent of working-class people in Europe until the end of the nineteenth century. On the basis of archaeological evidence, it can be speculated that the evolution of barley foods and beverages paralleled the early development of the human race. Locating the origin of cultivated barley has not been without controversy. The most prominent and accepted theory of origin is in the Fertile Crescent. There is, however, compelling evidence of the possibilities of multicenters of origin of barley, initiating in the Iberian Peninsula, extending across North Africa, southwestern Asia, and into eastern and southern Asia. Throughout historical and archaeological reports, barley is referred to as a source of health, strength, and stamina for athletes and persons involved in hard manual labor. The health benefits and medical aspects of barley foods are stressed in ancient Arabian, Chinese, Egyptian, Ethiopian, and Greek literature. These same beneficial properties of barley foods that were recognized by the ancients were also touted by more recent civilizations, extending from Asia to Europe. In almost every culture through past ages, barley foods are described as having almost mystical properties. Barley cultivation moved with advancing civilizations through Europe and into the New World. In many instances barley was grown in areas and under conditions that were not suitable for other crops, providing a source of nutrients to the less fortunate section of the population. Barley lost favor as a food grain due primarily to improved conditions of the farming classes and the growth and development of the wheat industry. Wheat bread and wheat-based breakfast cereal products have replaced many of the bakery markets for rye, oats, and barley because of texture, taste, appearance, and increased availability. REFERENCES Ajgaonker, S. S. 1972. Diabetes mellitus as seen in the ancient Ayurvedic medicine. Pages 13–20 in: Insulin and Metabolism, J. S. Bajaj, ed. Association of India, Bombay; India. Ames, N., Rhymer, C., Rossnagel, B., Therrien, M., Ryland, D., Dua, S., and Ross, K. 2006. Utilization of diverse hulless barley properties to maximize food product quality. Cereal Foods World 51:23–26. Asfaw, Z. 1990. An ethnobotanical study of barley in the central highlands of Ethiopia. Biol. Zentbl. 109:51–62.
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Page 10 and 11: CONTENTS Preface xiii 1 Barley Hist
Page 12 and 13: CONTENTS ix Infrared Processing, 12
Page 14: CONTENTS xi Asia, 221 Barley Mixed-
Page 17 and 18: xiv PREFACE In the concluding two c
Page 19 and 20: 2 RELATIONSHIP OF HUMANS AND BARLEY
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Page 35 and 36: 2 Barley: Taxonomy, Morphology, and
Page 37 and 38: 20 BARLEY: TAXONOMY, MORPHOLOGY, AN
Page 49 and 50: 3 Barley Biotechnology: Breeding an
Page 51 and 52: 34 BARLEY BIOTECHNOLOGY: BREEDING A
Page 73 and 74: 4 Barley: Genetics and Nutrient Com
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96 BARLEY PROCESSING: METHODS AND P
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98 BARLEY PROCESSING: METHODS AND P
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100 BARLEY PROCESSING: METHODS AND
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134 EVALUATION OF FOOD PRODUCT QUAL
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7 Barley Food Product Research and
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146 BARLEY FOOD PRODUCT RESEARCH AN
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8 Health Benefits of Barley Foods I
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180 HEALTH BENEFITS OF BARLEY FOODS
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9 Current Status of Global Barley P
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206 CURRENT STATUS OF GLOBAL BARLEY
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208 CURRENT STATUS OF GLOBAL BARLEY
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10 Barley Foods: Selected Tradition
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212 BARLEY FOODS: SELECTED TRADITIO
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APPENDIX 1 Glossary: Botany and Pla
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APPENDIX 2 Glossary: Food and Nutri
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APPENDIX 3 Glossary: Barley Terms T
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APPENDIX 4 Equivalent Weights and M
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SOURCES OF BARLEY AND BARLEY PRODUC
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Rancho Cucamonga, CA 91730 Ph: 888-
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SOURCES OF BARLEY AND BARLEY PRODUC
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E-mail:Tony.Steeper@csiro.au Web: h
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BARLEY RESOURCE ORGANIZATIONS 241 P
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INDEX Air classification, 102, 122-
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INDEX 245 Meat and barley casserole
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