Barley Hordeum vulgare subsp. vulgare. barleyworld.org

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1 Barley Hordeum vulgare subsp. vulgare barleyworld.org

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3 Barley World s oldest crop (?) Native to Middle East Ancestral forms are winter habit hulled 10,000 years ago: selection for shattering resistance A single gene differentiating domesticated from wild Evolutionary bottleneck - loss of genetic diversity Dawn of co-dependency

4 Barley The perfect balance of starch and enzymes for feeding yeast = Malt Wheat (durum) Vitreous = Pasta Weak structural proteins = Steamed grain, flatbread, or blends Wheat (bread) Strong and elastic structural proteins = Bread

5 The principal types of barley 1. Inflorescence type 2. Hull type 3. Growth habit 4. Malt, Feed, Food

6 Inflorescence type 2-row vs. 6-row 1 gene/30,000 genes

7 Hulled vs. Hull-less The headache of pearls

8 Growth Habit The three growth habit classes of barley are winter, facultative and spring

9 Growth Habit and winter hardiness traits Winter Hardiness Traits Low temperature tolerance Vernalization Sensitivity Photoperiod sensitivity Winter Facultative Spring Yes Yes No Yes No No Varies Varies Varies

10 In an era of climate change, facultative growth habit covers your bets Plant when you can

11 Malting A process of controlled germination (to partially degrade starches and proteins) followed by kilning at varying temperatures and/or durations to achieve target taste, color, aroma. The Reinheitsgebot: first food purity law (1516).A beer shall contain barley, water, hops (and yeast)

12 How Beer saved the world

13 Malt vs. Feed Malting barley is the perfect combination of starch, enzymes, flavors, and aromas for brewing, distilling, baked goods, cereals and confections. Feed barley is grain for feed. Varieties differ in their feeding properties but unfortunately feed barley is simply sold by the ton. Hooded barley is a unique type of feed barley that has hoods, rather than awns. These types are usually cut green for hay or silage.

14 A rule of thumb is that good malt barley is good feed barley, but not the reverse. In general, malt barley commands a premium over feed barley, but yields less.

15 Food barley Cardiovascular disease, diabetes, obesity.. Diets low in fiber, high in refined grains, sugars, and saturated fats Barley - a rich source of soluble and insoluble fiber Beta-glucan 2006 FDA barley foods health claim specific to soluble fiber and coronary heart disease Barley foods can be part of the solution

16 Food barley in the US Developing the products Developing the markets

17 Technology, time, and scale in barley production

18 Quantities: 1 seed becomes seeds; 100 lbs becomes 5,000 10,000 lbs Price: Commodity producers succeed by volume and revenue streams in addition to market price, e.g. Crop Insurance Equipment scales Garden Research Commercial

19 Raising barley from seed to seed Variety choice Planting Management Harvest Storage End uses

20 Varieties Self-pollinated Breed true Growth habit Winter, spring, facultative Seed source Certified, farmer-farmer, saved Ownership Public, PVP, licensed, patented

21 Planting How Broadcast, drill Seedbed preparation Tillage, minimum-tillage, no-tillage Seeding rate Lbs/acre; seeds/square foot Seeding date Growth habit

22 Management Weeds Diseases Insects Nutrition

23 Harvest Cutting Hand tools Mowers Binders Combine Plot Small Standard Threshing Abrasion Mechanical threshers Cleaning De-hulling Removing chaff Removing other seeds

24 Storage Moisture Insects Rodents Fungi

25 Marketing Malt (extract, enzymes, beta glucan) Food (beta glucan, protein) Feed (protein, test weight) Forage (protein, fiber)

26 Measure the traits the matter Molecular Breeding at OSU Measure meaningful genetic diversity

27 OSU Breeding objectives Winter malting 2-row Regional Major and Craft Winter hardiness Quality Disease resistance Winter food 2-row, 6-row Regional Artisanal Quality Disease resistance Winter hardiness Winter feed 2-row, 6-row Regional Winter hardiness Drought tolerance Yield Disease resistance Research objectives Abiotic stress tolerance Biotic stress tolerance Quality Molecular breeding tools Pilot products Alternative production systems

28 Malting barley variety development Grain to Glass years Time frame (yrs) Activity Amount of seed required for one malting quality assessment Amounts of seed available and scale 2-3 Breeding and selection; initial agronomic assessment Segregating generations Doubled haploid populations 0 0g 1 kg for breeding program 3-4 Preliminary to advanced agronomic testing and micro-malting of samples from multiple environments 200 grams 1 kg 20 kg for breeding and extension programs 3 AMBA Pilot Scale Test must be rated satisfactory in 2/3 years of testing 7 kilograms/ location 2 locations 20 kg 100 kg for breeding and extension programs. Initiate largescale increase of pure seed for commercial scale quality assessment and variety release 3 AMBA Plant Scale malting and brewing trials must be rated satisfactory in 3/3 brewing trials 800 metric tons Large volumes for onfarm testing and commercial scale malting and brewing

29 Why Barley for Oregon? Diversify New products Rotation Whole grains in a complete diet Craft brewers and distillers Full spectrum local supply We have very productive areas for growing barley

30 Barley in the US 218 million bushels per year with an estimated annual value of $785 million as a raw agricultural commodity ( ). 54% Beer 38% Feed 3% Food 3% Seed 2% Whiskey

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32 World Barley Facts and Figures Worlds 4 th most important cereal

33 Barley Day May 17, 2013