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Cereals pp 227–250Cite as

Barley

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Part of the book series: Handbook of Plant Breeding ((HBPB,volume 3))

Abstract

Barley (Hordeum vulgare L.) is the cereal crop with the widest range of production areas in the world. Compared to other cereals, barley is fourth in world production behind maize (Zea mays L.), wheat (Triticum aestivum L.), and rice (Oryza sativa L.). Barley has many uses, including livestock feed and forage, human food, and malt beverages. Barley to be used for malting must meet specifications for germination, kernel size and weight, grain protein, activity of several enzymes, and many other traits. Barley for livestock and human food uses has much fewer restrictions, but they are also critical in cultivar utilization. Likewise, quality traits for barley used as forage are less well-defined, but they are important in cultivar acceptance. This chapter outlines the different types of barley (e.g. six- vs. two-rowed and malting vs. feed), items to consider when choosing parents for crossing, current goals barley breeders, major breeding achievements, an example of a breeding scheme for developing malting barley cultivars, examples of integration of biotechnology methods into breeding programs, and issues related to cultivar release and intellectual property protection.

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Acknowledgments

The authors express their appreciation to Mr. Jan Hartmann of BayWa AG in Munich, Germany; Mr. Scott Heisel of the American Malting Barley Association in Milwaukee, Wisconsin, USA; and Ms. Erin Armstrong of the Brewing and Malting Barley Research Institute in Winnipeg, Canada, for supplying and reviewing information utilized in the “Cultivar Release and Intellectual Property Issues” section of this chapter.

Authors
  1. R.D. Horsley
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  2. J.D. Franckowiak
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  3. P.B. Schwarz
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    Horsley, R., Franckowiak, J., Schwarz, P. (2009). Barley. In: Carena, M. (eds) Cereals. Handbook of Plant Breeding, vol 3. Springer, New York, NY. https://doi.org/10.1007/978-0-387-72297-9_7

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