Barley Project Report

Northern Crops Institute is working with national barley industry leaders and growers to promote food barley use in other countries. Several states, including North Dakota, Montana, and Minnesota, are involved in this initiative. Natsuki Fujiwara, NCI Food Technologist, is leading this effort and has developed two reports that discuss the nutritional benefits of food barley and explain the grading chemical characteristics of food barley. She has also developed many recipes that increase the amount of barley flour in bakery products, such as pan bread, muffins, bagels, cookies, and pizza, without sacrificing performance, taste, color or appearance.

Link to Barley Project Report

Link to Barley Grading and Chemical Characteristics Report