Spring Barley

Spring barley is a valuable food, feed and technical crop. Pearl barley and barley grains are produced from vitreous large double row and coarse barley grain. Barley flour is added (10-15%) during the preparation of rye and wheat bread. Because of the poor quality of gluten, bread made from pure barley flour is small in volume, slightly porous and gets stale quickly. Coffee substitute, malt extracts are also made from barley grain.
Barley is mostly used for grain forage purposes. Barley grain is a highly nutritional food, high in energy for most animals. It is widely used for fattening the pigs. Fat obtained in such a way has dense, granular structure and pleasant taste. Feed barley properties are significantly better than the ones of the wheat. For instance, for the normal feed of the animals, 20% ​​of lysine are missing in the protein of barley, and 43% of lysine are missing in the protein of wheat.