The best varieties of barley: characteristics
Cultivated barley has a thousand-year history of cultivation. Various varieties of barley are used for food, feed or technical purposes.
Characteristics of barley varieties
The barley kernel contains protein, fiber, starch, amino acids, a vitamin and mineral complex, and enzymes. The rich nutritional composition makes this culture indispensable in nutrition, brewing, and fattening of livestock. Barley is used to make cereals – barley and barley, as well as flour and malt.
Winter and spring barley varieties grow quickly and are not afraid of drought
Two types of barley are cultivated: winter and spring. Winter barley is sown in winter, in autumn. Such varieties are more productive, but they account for no more than 10% of the total volume of annually grown grain. The growing season lasts longer, about 300 days, while spring barley ripens in 60-100 days. The sowing period for winter varieties is the first half of September, for spring varieties – early spring.
General characteristics of barley as a crop:
- high productivity;
- drought resistance;
- precocity
- undemanding of soil composition;
- good tolerance to both hot sunny and cool cloudy weather.
In addition, spring varieties are cold-resistant. While the plant is gaining growth, it is undemanding to temperature conditions. After throwing a panicle, the culture needs warmth. The advantageous difference of all barley varieties from wheat is the ability to withstand drought and heat up to 40 ° C, without losing the speed of filling the seed part.
About 200 varieties of barley are grown on the territory of the Russian Federation. It is in second place in terms of prevalence after wheat.
Among winter frost-resistant varieties among plant breeders, “Prikumsky”, “Dobrynya”, “Larets” are popular. The best spring varieties are Gin, Bios, Gonar.
- “Prikumskiy”: medium-sized grain, heavy rectangular spike up to 7 cm long, 1 grains weighs 40 g. This is an early maturing fodder variety that is not afraid of frost, drought, and root rot.
- “Dobrynya”: long-grain, heavy, in 6 rows, ear, weight of 1 grains – 30-40 g. Mid-season fodder variety.
- “Casket”: grains of medium size, the ear is also medium, up to 6 cm, poured, cylindrical in shape. Weight of 1 thousand grains – 39−41 g. Mid-season frost-resistant variety that gives equally high yields when sowing areas in autumn and spring.
- “Gin”: large long grains, two-row spike 6-9 cm, weight of 1 thousand grains – up to 50 g. Mid-season variety used for brewing and processing into cereals.
- “Bios”: a coarse-grain variety with a dense, medium-length spike. Weight of 1 thousand grains – 45−55 g. Brewing variety that can be processed into cereals for food needs.
- “Gonar”: round, oval-shaped grains are collected in a dense, medium-sized ear. Weight of 1 thousand grains – 40−55 g. Food grade high-yielding.
Among other popular varieties – “Dina”, “Veresk”, “Sonnet”. Growers in each climatic zone give preference to certain barley crops.
Barley is a valuable nutritious product used in the food and livestock industries. It ranks second in terms of cultivation after wheat.