BARLEY is mainly utilized in the United States for animal food (60.7%), followed by malt production (27.3%) and seed (6%). The remaining 6% is used for human food or exported. Specialty varieties include high lysine, high-sugar, high fiber, and varieties low in pigment-like compounds called proanthocyanidins. Main varieties raised in the northern Plains include:
Six-Rowed Malting BARLEY -- Primarily grown for use as malted barley for the beer industry, it is also processed into pot or pearled barley for soups and dressings, flour for baby foods and specialty foods, malted barley for other brewing and distilling products, malted milk concentrates, malt flour for wheat flour supplements, and specialty malts for coloring or flavoring of food products.
Two-Rowed Malting BARLEY -- Same as above
Feed BARLEY -- Animal Feed
Waxy Hulless BARLEY -- Health food market and animal feed. Waxy hulless barley contains a nutritious balance of fiber and phytochemicals which behave primarily as antioxidants. Waxy hulless barley can be flaked or ground; the flakes have been utilized in hot cereals and granola bars and the flour is a flexible ingredient for breads, cakes and cookies. The soluble fiber behaves as a fat replacer while the waxy starch has a natural anti-staling property and freeze-thaw stability. Cracked waxy hulless barley can be utilized in low-fat meats to improve texture and moisture.