Barley 13205

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8/3/2019 Barley 13205


Contents

Sr No. Content Page No.

1 Nutritional importance of Barley 1-3

2 Disease control of Barley 4-8

3 Economical conditions of Barley 9-11

4 Grading of barley 12-13

5 Marketing of barley 14

6 Processing of Barley 15-20

7 Milling of Barley 21-22

8 Products of Barley 23-24

9 Situation in pakistan 25-28

10 Conclusion 29

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Barley

Nutritional powerhouse:

As cereal grains go, barley is a winner when it comes to good nutrition. This

centuries-old grain is packed with fiber, contains important vitamins and

minerals, and is slim on fat, and, like all plant products, cholesterol-free.

Here¶s a closer look:

Fiber:

Barley is a great source of dietary fiber and actually contains both soluble

and insoluble fiber. Soluble fiber is effective in lowering blood cholesterol

and can reduce the risk of heart disease. Soluble fiber is also beneficial in

slowing the absorption of sugar and reducing the risk for developing type 2

or non-insulin-dependent diabetes. The insoluble fiber found in barley may

be beneficial in helping the body maintain regular bowel function. Insoluble

fiber may also help lower the risk for certain cancers such as colon cancer.

Cholesterol and fat:

Like all plant foods, barley is naturally cholesterol-free and low in fat. A 1/2-

cup serving of cooked pearl barley, a typical grain serving, contains less than

1/2 gram of fat and only 100 calories*

Vitamins and minerals:

Barley contains several vitamins and minerals including niacin (Vitamin B3),

thiamine (Vitamin B1), selenium, iron, magnesium, zinc, phosphorus and

copper.

Antioxidants:

Barley contains antioxidants, which are also important for maintaining good

health. Specifically, antioxidants work to slow down the rate of oxidative

damage by gathering up free radicals that form when body cells use oxygen.

Phytochemicals:

Barley contains phytochemicals, which are natural plant-based chemicals.

Studies indicate that phytochemicals may decrease the risk for certain

diseases such as heart disease, diabetes and cancer. More research is

needed to confirm these results.

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R eference:

*Source: USDA Nutrient Database for Standard Reference 13 (November

1999)

Nutritional analysis:

Per 1 cup cooked pearl barley

Calories - 193

Protein - 3.5g

Fat - 0.7g

Cholesterol - 0

Carbohydrate - 44g

Total dietary fiber ± 6g

Calcium - 17mg

Iron - 2mg

Magnesium - 35 mg

Phosphorus - 85 mg

Potassium -146 mg

Sodium - 5 mg

Zinc - 1.2 mg

Copper - 0.16 mg

Manganese - 0.4 mg

Selenium - 13.5 mg

Vitamin C - 0

Thiamin - 0.13 mg

Riboflavin - 0.09 mg

Niacin - 3.23 mg

Pantothenic acid - 0.21 mg

Vitamin B6 - 0.18 mg

Folate - 25 mg

Vitamin B12 - 0

Vitamin A - 11 IU

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Vitamin E - 0.01 mg

Vitamin K - 1.25 mg

Source: USDA National Nutrient Database for Standard Reference, Release

16

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DISEASE CONTROL OF BARLEY AND ITS PRODUCTS

There are list of diseases which effect on barley

Foliar Diseaseseases

1. Rhynchosporium

2. Powdery mildew

3. Net blotch

4. Yellow rust

5. Brown rust

6. Ramularia

Stem base diseases

1. Snow rot

2. Common eyespot

3. Sharp eyespot

4. FusariumSeedling blight &

Cochliobolus

5. Foot rot & snow mould

Root diseases

1. Barley stunt (Rhizoctonia) 2. Take-allHead diseases

1. Fusarium species

2. Microdochium nivale

3. Ergot

Virus diseases

1. Barley yellow dwarf virus BYDV

2. Barley mild mosaic virus (BaMMV) & Barley yellow mosaic virus (BaYMV)

CONTROL OF DISEASES

Rotation and stubble management:

Diseases such as scald, spot-type net blotch and net type net blotch are stubble-borne.

Paddock selection is important to minimize stubble-borne diseases. Crop rotation with a

non-host crop in the previous year will minimize initial inoculums levels for the current

season¶s crop. To further reduce disease pressure, avoid sowing the current season¶s

crop in paddocks adjoining those with barley stubble from the previous season. Cultural

practices such as incorporating the residue into the soil or removing it completely (for

example, by burning) will reduce the abundance of the pathogen and the disease

pressure. Stubble may be reduced by baling and grazing; however, these methods only

result in a small reduction in the disease pressure. Stubble reduction must be balanced

against the increased risk of soil erosion by wind or water.

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For the control following points must be considered

y Avoid sowing susceptible (S) and very susceptible (VS) varieties, particularly in

high production situations.

y A one-year break between barley crops in a paddock will markedly reduce the

potential for serious disease. If highly effective stubble retention systems are in

use, a two-year break may be required.

y Using resistant varieties will minimize the impact of powdery mildew. Current

malting varieties are either susceptible (S) or moderately susceptible (MS) but

some feed varieties grown in Western Australia have resistance to powdery

mildew.

y Activity of pre-sowing treatments against stubble-borne net-type net blotch has

not been demonstrated. There are currently no seed or in-furrow treatments

registered for this disease.

y Sowing resistant varieties is the most economical way to control the disease.

Current malting varieties are susceptible (S or MS) but there are some resistant

(R) feed varieties.

y Applying a seed dressing containing imidacloprid (for example, Hombre®,

Zorro®), or spraying the crop with registered insecticides in the first 3-7 weeks of

crop growth, can substantially reduce BYDV infection. Growers need to assess

BYDV risk each season for their location and time of sowing to determine the

most appropriate insecticide application strategy.

y Sowing resistant varieties whenever possible is the most effective management

strategy. For medium to low rainfall areas, avoid very susceptible (VS) varieties.

For high rainfall areas, only sow moderately resistant (MR) and resistant (R)

varieties.

y Rotating crops (for example, a break of one year) between barley crops in a

paddock will significantly reduce the potential for serious disease.

y A seed dressing or in-furrow fungicide should be used in medium to high rainfall

areas or if the seed is from an infected crop.

y Applying a fungicide spray is necessary in medium to high rainfall regions where

disease threatens crops that have high yield and quality expectations. Apply

fungicide before head emergence if hot spots within the crop are frequently

observed during stem elongation or active infections are present on middle

canopy leaves

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References

1) Managing Barley Diseases

By Kith Jayasena, Ciara Beard, Geoff Thomas and Robert Loughman, Plant

Pathologists,

Department of Agriculture and Food, Western Australia

2) www.agric.wa.gov.au/agency/Agwest/plantlabs).

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Disease control of barley

COVERED SMUT

Hard, black masses of smut spore. Spores may lie dormant in the soil.

Control :( 1) Seed treatment with fungicide. (2) Resistant varieties.

BLACK SEMI-LOOSE SMUT

The dark, smutted heads appear. Each head contain brown microscopic spores that are scattered

by the wind.

Control: (1) Seed treatment. (2) Resistant varieties.

STEM RUSTS

Stem rust injures barley seriously. It is caused by the same stem rust fungus that attacks wheat

and rye.

Control:(1)The use of resistant varieties.(2)Cultural practices such as early seeding.(3)The use

of phosphate fertilizers which hasten ripening.(4)Extensive eradication has greatly reduced stem

rust damage.

LEAF RUST

Small round, yellow or yellowish-brown pustules on the leaves or leaf sheaths of the barley

plants.

Control : (1) The use of resistant varieties is the only practical method of control.

POWDERY MILDEW

Small, white or light-gray spots of cottony threads on the upper surface of leaves.

Control: (1) Thick seeding.(2) heavy application of nitrogen fertilizer.(3)Fungicides.

NET BLOTCH

Brown areas appear on the leaves. Dark-brown lines within an area of lighter brown.

Control:(1)Resistant varieties.(2)Sanitation.(3)Crop rotation.(4)Seed treatment.

BACTERIAL LEAF BLIGHT

Irregular, narrow, glossy-surfaced stripes on the leaves.

Control: (1) Crop rotation.(2)T

reatment of the seed.(3)Some barley varieties display moreresistance than others.

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YELLOW DWARF

It is a viral disease.

Control:(1)Early sowing.(2)Complete control of the aphids(3)Resistant varieties.

ROOT ROTS

Fungi attack all underground parts of plants and may cause seedling blight, stunting of plants,

yellowing and bleaching of foliage, discoloration of roots and bases of stems and premature

death of plants.

Control:(1)Good agricultural or cultural practices.(2)Sowing of recommended and resistant

varieties.(3)Seed treatment.(4)Deep sowing.(5)Crop rotation.(6)Well prepared seedbed.(7)Proper

fertilizer.(8)Good farming is the best method of reducing losses due to root rots of barley and

other cereals.

Reference:

http://www.google.comhttp://www.wvu.edu/~exten/infores/pubs/pest/pcerti10.pdf

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Barley

Introduction:

Barley is a major cereal grain, a member of the grass family. It serves as a major animal fodder,

used as base malt for beer. In a 2007 ranking of cereal crops in the world, barley was fourth both

in terms of quantity produced (136 million tons) and in area of cultivation (566,000 km²). Barley

is a cereal grain with many uses. Prophet Muhammad (saw) prescribedT

albina (barley) for seven different diseases.

Top f ive producers of Barley in world-2009

(Million metric tones)

Total world Production

Countries 2007/08 2008/09 2009/10 Oct

Algeria 950 560 2,000

Argentina 1,475 1,600 1,600

Australia 7,191 7,000 7,800

Belarus 1,700 2,000 1,500

Canada 10,984 11,781 9,200

China 2,785 3,300 3,100

Ethiopia 1,355 1,484 1,300 EU-27 57,461 65,554 61,462

India 1,330 1,230 1,500

Iran 3,000 2,000 2,600

Kazakhstan 2,500 1,800 1,700

Morocco 763 1,272 3,700

Russia 15,650 23,100 18,000

Turkey 6,000 5,600 6,000

Ukraine 6,000 12,600 12,000

Others 9,282 7,827 8,832

Subtotal 128,426 148,708 142,294

United States 4,575 5,230 4,951

World Total 133,001 153,938 147,245

Countries production

Russia 17.9

France 12.9

Germany 12.3

Ukraine 11.8

Canada 9.5

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World total consumption of Barley

Australia 3,150 3,200 4,000

Belarus 1,750 1,950 1,675

Canada 7,916 9,065 8,150

China 3,900 4,600 4,600

EU-27 54,200 57,500 59,500

India 1,000 1,000 1,450

Iran 3,600 3,900 3,600

Japan 1,600 1,600 1,550

Kazakhstan 1,400 1,400 1,400

Morocco 1,900 1,500 2,700

Russia 15,050 17,100 17,100

Saudi Arabia 7,430 7,730 7,530

Syria 1,000 1,850 1,600

Turkey 6,500 5,900 5,900

Ukraine 5,100 5,300 6,350

Others 14,885 14,124 14,647

Subtotal 130,197 138,202 142,311 United States 4,324 5,127 4,790

World Total 134,521 143,329 147,101

Total Ending Stock

Countries 2007/08 2008/09 2009/10 Oct

Australia 1,993 2,293 2,593

Canada 1,568 2,843 2,443

EU-27 5,621 10,436 10,048

Morocco 114 136 1,236

Russia 1,037 3,693 2,493

Saudi Arabia 2,428 2,298 2,268Ukraine 824 1,757 1,412

Others 4,672 4,963 5,583

Subtotal 18,257 28,419 28,076

United States 1,485 1,932 2,419

World Total 19,742 30,351 30,495

Barley in Pak istanIn Pakistan it is largely used as animal food and in some parts of country it is used as human

food as well. Khyber Pakhtunkhwa is the main barley producing area, whereas Punjab,

Baluchistan, Sindh are also growing barley on a small scale.

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Area under barley in Pak istan

Area in ³000´Hectares

Production of barley in Pak istanProduction in ³000 Tones

Conclusions:

Worldwide consumption of barley shows that how much barley is important in

economy of a country. During last 10 years the total annual exports were 3.8 billion tons. The

production of barley in Pakistan is quite low in comparison to other countries like Russia, France

and Germany which are top barley producers should compel and convince farmers to cultivate

barley. There should be a good market of barley.

References

y http://www.agrostats.com/world-statistic/world-barley.html

y http://www.thefoodworld.com/company/r-din-royal-trading

y http://www.grains.org/barley

Year Punjab Sindh KPK Baluchistan Pakistan

2008-2009 33.0 6.5 30.5 16.0 86.0

Year Punjab Sindh KPK Baluchistan Pakistan 2008-2009 30.4 3.6 27.5 20 81.5

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Barley Grading

Barley is dividing into two classes:

1 Malting barley

2 Barley

The class malting barley is divided into three sub-classes:

Six Rowed Malting Barley

Six Rowed Blue Malting barley

Two Rowed Malting Barley

The class barley is divided into three sub-classes:

Six rowed barley

Two-Rowed barley

Barley

Grades for six rowed malting and six rowed blue malting barley

NOTE: Malting barley shall not be infested, blighted, ergoty, garlicky, smutty, or contain any

special grades.

Upon request, malting barley varieties may be inspected and graded in accordance with standards

established for the class Barley.

Six-rowed Malting and Six-rowed Blue Malting barley that does not meet the requirements for

U.S. Nos. 1, 2, 3, or 4 Malting shall be graded under the Barley standards.

Grade Minimum limits of, Maximum limits of,

Test

weight

pounds

per

bushel

Suitable

malting

type

percent

Sound

barley1

percent

Damaged

kernel1

percent

Foreign

material

Percent

Other

grains

percent

Skinned

and

broken

barley

Percent

Thin

barley1

percent

U.S No. 1

U.S No. 2

U.S No. 3

U.S No. 4

47

45

43

43

95

95

95

95

97

94

90

87

2

3

4

5

.5

1

2

3

2

3

5

5

4

6

8

10

7

10

15

15

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Grades for two rowed malting barley

1 Injured-by-frost kernels and injured-by-mold kernels are not considered damaged kernels or

considered against sound barley.

2 Using a 5.5/64 x 3/4 slotted-hole sieve.

NOTE: Malting barley shall not be infested, blighted, ergoty, garlicky, smutty, or contain any

special grades. Upon request, malting barley varieties may be inspected and graded in

accordance with standards established for the class Barley.

Reference:

http://www.google.com.pk/#sclient=psy-

ab&hl=en&source=hp&q=grading+of+barley&pbx=1&oq=grading+of+barley&aq=f&aqi=&aql=1

&gs_sm=e&gs_upl=4190l14617l0l15542l17l17l0l0l0l0l1585l9341l4-

1.4.2.3.1l11l0&bav=on.2,or.r _gc.r _pw.,cf.osb&fp=d683264066eaa002&biw=1366&bih=569

Grade Minimum limits of, Maximum limits of,

Test

weight

pounds

per

bushel

Suitable

malting

type

percent

Sound

barley1

percent

Wild oats Foreign

material

Percent

Skinned

and

broken

barley

Percent

Thin

barley1

percent

U.S No. 1

U.S No. 2

U.S No. 3

U.S No. 4

50

48

48

48

97

97

95

95

98

98

96

93

1

1

2

3

.5

1

2

3

5

7

10

10

5

7

10

10

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Marketing of Barley in Pakistan

Reference:

Economic Survey of Pakistan 2000-11

Year

Area

harvest

ed

(1000Ha)

Yield

(MT/Ha)

Produc

tion

(1000

milliontonne)

Imports

(1000

million

tonne)

Export

s

(1000

millio

n

tonne)

Total

supply

(1000

milliontonne)

Domestic

Consumptio

n

(1000

million

tonne)

Feed

domesti

c

consum

ption

(1000

million

tonne)

Total

distribut

ion

(1000

million

tonne)

2000 124 1 118 0 0 118 118 0 118

2001 113 1 99 0 0 99 90 0 99

2002 111 1 109 0 0 109 100 0 109

2003 108 1 109 0 0 109 100 0 109

2004 102 1 107 1 0 107 100 0 107

2005 93 1 102 3 0 102 95 0 102

2006 160 2 273 1 0 273 265 0 273

2007 160 2 274 1 0 274 265 0 274

2008 160 2 276 2 0 276 265 0 276

2009 160 2 280 4 0 280 270 0 280

2010 160 2 280 5 0 280 270 0 280

2011 160 2 280 5 0 280 270 0 280

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Processing of barley

Barley is the worlds fourth most important cereal crop, after wheat, maize and rice. Barley

f lour is mixed with wheat or gram f lour for making chapattis. When mixed with wheat, oat or

rye f lour, barley is used in bread making. Barley malt is also prepared in large amounts. Another

important use of barley is in the manuf acture of beer and for distilling in the manuf acture of

whisky.

Processing of barley involves:

y Handling, transportation and storage

y Malting

y Products of malting

y Milling

y Products of milling

y Consumption

Malting:

A controlled germination process is called malting.

Steps:

1- Grain selection

2- Preparation and storage

3- Steeping

4- Germination

5- Kilning

6- Dressing

1- Grain selection:

Any acceptable variety or mixture of varieties can be selected but it should be f ree f rom

inf ested grains, insect damaged grains, weed seeds or the grains of other cereals, dirt or any

other unacceptable levels of any fungicides, herbicides, insecticides or any other plant growthregulators. The grains should appear bright and not stained because of microbes. All grains

should have even appearance and should not be a mixture of diff erent grades. It should have

no off-f lavor when chewed. On cutting, the exposed grain endosperm should appear mealy and

not steely (vitreous). Grains should have particular nitrogen content suitable for the malt being

made. For many pale ale and malts, total nitrogen contents of 1.5 percent or 9.4 percent

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protein are pref erred whereas for highly enzymatic malts, total nitrogen values might be 2.2

percent or 13.8 percent protein.

2- Preparation and storage:

For saf e storage, moisture content of grain should follow the following standards

y Less than 15 percent in case of ventilated storage

y Not more than 12 percent in case of cool storage at 150C Or less for up to about 6

months and pref erably to 10 percent moisture or less for periods of warm storage (upto

400C) and for extended periods of cool storage (more than 6 months).

During storage, all kind of contamination, inf estation and deterioration should be avoided.

Heating should not occur.

The germ inability of dormant grain improves and its water sensitivity declines during initial

stages of storage immediately after harvest. This post harvest maturation or ripening may

be accelerated by a period of warm storage (1 to 3 weeks, 30-400C). This allows secondary

ripening processes to occur.

3- Steeping:

The first stage involved in the conversion of barley to malt is known as steeping. Under this

process barley, graded to specific size, is shifted to steel tanks provided with outlet pipes

and water inlets to carry out vigorous aeration and mixing of barley and water mixture with

the aid of compressed air. The time required for steeping depends on the temperature and

extent of aeration of the steep water. Usually the temperature is controlled at around 160C

and steeping is done for 50-70 hours.

At intervals, usually twice in a 2 to 3 day steeping period, the water is drained f rom the

grain and during the several-hour rest air rest, when the grain is not covered with water, air

is sucked down through the grains. This process removes carbon dioxide, supplies oxygen,

cools the grain and ensures that it can respire. This accelerates the rate and uniformity of

subsequent germination. After each air rest, the grain is covered with f resh water and is

periodically aerated.

During steeping, the water dissolves material f rom the grain, become yellow and f rothy and

develops a characteristic smell. Once barley reached 43-56% moisture steeping is stopped.

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4- Germination:

The steep is then drained off and steeped barley is transf erred into a separate germination

vessel where it remains for 7 to 8 days for germination. The grain bed is leveled when the

steeped grain is put into the germination vessel. The bed depth before germination may be

1.4 to 1.5m. The depth of grain bed increases upon germination.

While the germination is taking place many enzymatic systems gets activated such as

oxidative or reductive systems involved in the respiration process. By the end of

germination period, about 18 % of starch is degraded and grain will be richer in soluble

sugars. On the other hand, the active B-amylase or proteolytic enzymes released act on the

proteins present, to make them soluble. However about 40% of the total protein is made

soluble in water. So there will be a loss of about 10% dry matter relative to the original

barley because of soluble material lost in steeped water (5-6 %) and material lost as rootlets

(3-4.5 %).

Optimum germination activates a balanced enzyme system and hydrolyzes the starches

present.

5- Kilning :

The grain malt is transf erred f rom a germination unit to a kiln to arrest the enzymatic

activity. Kilning or drying at appropriate time and optimum degree of starch medication,

stops the germination. The heat catalyses additional reaction, which results in color and

f lavor development. The germinated malt or green malt at this stage is hastily and

cautiously dried to approximate moisture, leaving the activated enzymes intact. The final

moisture content of the malt is in the range of 2 to 5 % (f resh weight).

Kilning is an expensive process because it uses much fuel to generate the heat to dry the

grain.

6- Dressing:

After kilning, malt is cooled and dressed i.e. the rootlets are broken up and they and dust

are separated f rom the grains. Rootlets and dust are used in animal f eed. The dried and

dressed product is malt.

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Products obtained after malting:

y Malt Extract

y Malt Extract Powder

y Malt Flour

1- Malt Extract: A viscous liquid amber or yellowish brown in color.

The procedure for converting malt into malt extract involves following stages.

y Liquification of germinated grain

y Washing

y Filtering

y Evaporation

Malt extract is in two forms

Liquid malt extract:

It is the natural food ingredient. It enhances the f lavors, aromas and colors. It has

diff erent color ranging f rom light to dark shades.

Dry malt extract:

Dry malt extract is obtained through the process of drying the liquid malt extract, in

specially-designed equipment. It is powder containing light brown color and pleasant

and characteristics aroma.

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Outline of Malting Process

Dressing

Pale malts

Animal f eedCaramel and

colored malts

Malt storage, blending, dispatch

Dust, rootlets, broken-

grains

To customers

Selected barley accepted,

cleaned, dried and stored

Grain steeped

Grain germinated

Grain kilned

Small grains,

dust Trash

Waste

Barley on off er by f armers and

grain merchants

Animal f eed

Roasting drum

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References:

1- Khetarpaul, N., Grewal, R., Jood, S. 2005. Bakery Science and Cereal Technology. Daya

Publishing House, Delhi. P-90-5.

2- Barley Malt. Available on: http://www.imperialmalt.com/barley-malt.html. Accessed on:

26 December, 2011.

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Milling of barley

Milling:

Process of conversion of grains into different products or small particals is known as milling.

1. Transportation: The process starts with the delivery of barley to the mill.

2 . Laboratory testing: After weighing, the barley is tested in our laboratory

to ensure it is of the desired quality. Each

consignment of barley has random samples taken

using a 'spear', a hollow rod which is inserted into the

barley in several places, to ensure that th

representative samples are taken (see picture on right.In the laboratory (picture on left) each loadof wheat is tested to ensure that it meets the required specifications: moisture levels, impurities,

density of the grain, enzyme activity, protein content and quality. Any consignment of barley

failing to reach the rigid quality standard is rejected, as this would impair the quality of the flour.

3. Cleaning:

Before the milling process starts the barley

must first be cleaned. Magnets remove any

ferrous metal objects, stones and other foreign

objects are also removed. Currents of air

remove the dust and chaff. Our new 'color

sorter' separates impurities from barley by color and so reducing the overall product waste and

improving flour quality (especially stone ground and organic flours). FWP Matthews Ltd was

one of the first flour mills in the UK to use this leading technology.

4. Conditioning:

The barley is then ready for 'conditioning'. Which is the dampening with water until the desired

moisture levels are reached? This softens the outer layer of the barley and helps release the

'endosperm', the white centre of the grain, from which flour is made.

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5. Gristing:

After conditioning the barley is ready for gristing. This is the blending of different barley needed

to produce each specific flour. The grist is what gives each flour its own unique taste and

characteristics.

6 . Milling: Milling is a gentle process of extracting as much as possible of the endosperm (starch) from the

inside of the grain of barley. This is achieved by passing the cleaned wheat through the 'Break

Rolls' which are a series of fluted rollers rotating at different speeds. The roll stear opens the

grains of wheat separating the white inner portion from the outer skins. The particles of broken

wheat grain are the separated by passing through a complex arrangement of sieves. The white

particles of endosperm and semolina are then passed into a series of smooth rollers for their final

milling into white flour.

To ensure the quality of the flour is consistent it is tested at hourly intervals. It is at this stage that

the bran and barley germ will be 'streamed' back into the flour for the production of brown or

whole meal flour. Other additives such as baking powder for self-raising flours and other legally

required additives (such as calcium, niacin, thiamine, folic acid, iron and B vitamins) are added

at this stage.

Reference: www.topcropmanager.com.

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BARLEY PRODUCTS

1) Pearl Barley

2) Barley Flour

3) Barley Flakes

4) Barley Grits

5) Barley Malt

6) Whole Grain Barley

7) Covered Barley

1) PEARL BARLEY:

Pearl barley ref ers to covered barley that has been processed to remove the tough inedible

outer hull and then pearled or polished Pearl barley is available in several forms; however,

kernels are the most common. But pearl barley may also be available in f laked, cut (grits) and

ground (meal or f lour) forms Pearl barley (in the kernel form) is a versatile ingredient that used

in many recipes. It may be cooked and served as a side dish similar to rice. It may also be used

as an ingredient to add healthful fiber, chewy texture and nutty f lavor to soups, salads and

fillings.

2) BARLEY FLOUR:

Barley f lour may be made f rom pearl or whole grain (hulled or hulless) barley.Barley f lour may

be used to add fiber to baked goods. One-half cup of barley f lour contains 7 grams of total

dietary fiber. In comparison, ½ cup of white all-purpose enriched wheat f lour contains just 2

grams of total dietary fiber.Barley f lour contains gluten, the protein that helps baked goods

rise. However, its important to note that the type of gluten in barley f lour does not promote

adequate rising on its own. Its best to use barley f lour in combination with wheat f lour for

baking. Barley f lour may also be used as a thickener for soups and gravies.

3) BARLEY FLAKES:

Barley f lakes are made f rom pearled or whole grain barley kernels that have been steam-rolled

and dried. Barley f lakes may be cooked like rolled oats for hot cereal. They may also be used as

an ingredient in baked goods such as breads and cookies.

4) BARLEY GRITS:

Barley grits are made f rom pearled or whole grain barley kernels that have been cut into small

pieces. Barley grits may be used as a hot cereal or as an ingredient in recipes. Barley grits are

also used in commercial food applications.

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5) BARLEY MALT:

Barley malt is made by soaking and drying barley kernels. The kernels are then allowed to

germinate or sprout in a controlled environment. Barley malt is an important ingredient for

beer production. It is also used in extracts and syrups for adding f lavor, color or sweetness to

commercially prepared foods such as cereals, baked goods, conf ections and beverages.

6) WHOLE GRAIN BARLEY:- Whole grain barley ref ers to barley that has been minimally processed or cleaned so that most

of the bran and endosperm is left intact and the germ is present. Whole grain barley may also

be called hulled or hulls barley. Hulled barley ref ers to covered barley that has been minimally

processed to remove only the tough inedible outer hull. Hulls barley ref ers to a type of barley in

which the tough inedible outer hull is loosely adhered to the kernel. The outer hull is so loose,

that when this barley is harvested in the field, the outer hull usually f alls off. Whole grain barley

is available in several forms such as kernels (berries) as well as f laked, cut or ground into f lour.

Whole grain barley may be used like its pearled counterparts. Cooked whole grain barley

kernels tend to impart a more chewy texture and a more robust f lavor than pearl barley.

Whole grain barley kernels typically require a longer cooking time than pearl barley.

7) COVERED BARLEY:-

This ref ers to barley kernels with the tough inedible outer hull still attached. This covering must

be removed before the barley is used for human consumption. If the kernels are minimally

processed to remove only the inedible outer hull, the resulting product is whole grain. If the

kernels are further processed (pearled or polished), the resulting product is called pearl barley

and is not considered whole grain.

REFERENCE:-

WWW.barleyfoods.org/products.html#q1

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SITUATION OF BARLEY IN PAKISTAN

Pakistan Barley Production by Year

Market Year Production Unit of Measure Growth Rate

2000 118 (1000 MT) -13.87 %

2001 99 (1000 MT) -16.10 %

2002 100 (1000 MT) 1.01 %

2003 100 (1000 MT) 0.00 %

2004 97 (1000 MT) -3.00 %

2005 92 (1000 MT) -5.15 %

2006 265 (1000 MT) 188.04 %

2007 265 (1000 MT) 0.00 %

2008 265 (1000 MT) 0.00 %

2009 265 (1000 MT) 0.00 %

2010 265 (1000 MT) 0.00 %

2011 265 (1000 MT) 0.00 %

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Pakistan Barley Total Distribution by Year

Market Year Total Distribution Unit of Measure Growth Rate

2000 118 (1000 MT) -13.87 %

2001 99 (1000 MT) -16.10 %

2002 109 (1000 MT) 10.10 %

2003 109 (1000 MT) 0.00 %

2004 107 (1000 MT) -1.83 %

2005 102 (1000 MT) -4.67 %

2006 273 (1000 MT) 167.65 %

2007 274 (1000 MT) 0.37 %

2008 276 (1000 MT) 0.73 %

2009 280 (1000 MT) 1.45 %

2010 280 (1000 MT) 0.00 %

2011 280 (1000 MT) 0.00 %

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Pakistan Barley Total Supply by Year

Market Year Total Supply Unit of Measure Growth Rate

2000 118 (1000 MT) -13.87 %

2001 99 (1000 MT) -16.10 %

2002 109 (1000 MT) 10.10 %

2003 109 (1000 MT) 0.00 %

2004 107 (1000 MT) -1.83 %

2005 102 (1000 MT) -4.67 %

2006 273 (1000 MT) 167.65 %

2007 274 (1000 MT) 0.37 %

2008 276 (1000 MT) 0.73 %

2009 280 (1000 MT) 1.45 %

2010 280 (1000 MT) 0.00 %

2011 280 (1000 MT) 0.00 %

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Pakistan Barley Yield by Year

Market Year Yield Unit of Measure Growth Rate

2000 1 (MT/HA) 0.00 %

2001 1 (MT/HA) 0.00 %

2002 1 (MT/HA) 0.00 %

2003 1 (MT/HA) 0.00 %

2004 1 (MT/HA) 0.00 %

2005 1 (MT/HA) 0.00 %

2006 2 (MT/HA) 100.00 %

2007 2 (MT/HA) 0.00 %

2008 2 (MT/HA) 0.00 %

2009 2 (MT/HA) 0.00 %

2010 2 (MT/HA) 0.00 %

2011 2 (MT/HA) 0.00 %

Reference:

http://www.indexmundi.com/agriculture/?country=pk&commodity=barley&graph=yield

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Conclusion:

Barley has a great historical importance as being prescribed by the Prophet

Muhammad (PBUH) for the prevention of diff erent diseases. It supplies many beneficial

nutrients like dietary fibre, vitamins, minerals, antioxidants etc. Although it is being produced

and consumed on large scale worldwide, its production is very low in Pakistan. . Besides having

good agro-climatic conditions It has almost constant production rate f rom 2006 to 2011 in

Pakistan and we are expending a lot of money in its import, which is increasing f rom 2006 to

2011.

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Barley 13205