barley

Specifications

barley
1. NOP,USDA,JAS certified by BCS,ECOCERT
2.moisture:14%
3.imperfect:0.5%
4.admixutre:0.5% 

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Barley is a cereal grain derived from the annual grass Hordeum vulgare.

Barley has many uses. It serves as a major animal fodder, as a base malt for beer and certain distilled beverages, and as a component of various health foods. It is used in soups and stews, and in barley bread of various cultures. Like wheat and rye, barley contains gluten that makes it an unsuitable grain for consumption by those with celiac disease.

Algicide

Barley straw, in England, is placed in mesh bags and floated in fish ponds or water gardens to help reduce algal growth without harming pond plants and animals. Barley straw has not been approved by the EPA for use as a pesticide and its effectiveness as an algicide in ponds has produced mixed results during university testing in the US and the UK.^[26]

[edit] Animal feed

Half of the United States' barley production is used as an animal feed.^[27] Barley is an important feed grain in many areas of the world not typically suited for maize production, especially in northern climates - for example, northern and eastern Europe. Barley is the principal feed grain in Canada, Europe, and in the northern United States.^[28] A finishing diet of barley is one of the defining characteristics of Western Canadian beef used in marketing campaigns.^[29]

[edit] Alcoholic beverages

A large part of the remainder is used for malting, for which barley is the best suited grain.^[30] It is a key ingredient in beer and whisky production. Two-row barley is traditionally used in German and English beers. Six-row barley was traditionally used in US beers, but both varieties are in common usage now.^[31] Distilled from green beer,^[32] whisky has been made primarily from barley in Ireland and Scotland, while other countries have utilized more diverse sources of alcohol; such as the more common corn, rye and wheat in the USA. In the USA, a grain type may be identified on a whisky label if that type of grain constitutes 51% or more of the ingredients and certain other conditions are satisfied.^[33]

Non-alcoholic drinks such as barley water^[3] and barley tea (called mugicha in Japan)^[34] have been made by boiling barley in water. Barley wine was an alcoholic drink in the 18th century. It was prepared by boiling barley in water, then mixing the barley water with white wine and other ingredients like borage, lemon and sugar. In the 19th century a different barley wine was made prepared from recipes of ancient Greek origin.^[3]