Barley

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This book provides an integrated account of barley, covering its cultivation, nature, and uses. It aims to bridge the gaps between various fields such as pure science, applied science, technology, botany, biochemistry, and agronomy. Due to space constraints, the text offers limited illustrative material and references but provides enough information for readers to grasp general principles and navigate the literature for further insights. The focus is on overarching concepts rather than intricate details. Familiarity with the literature reveals the cereal's impact on religion, language, and the evolution of agriculture and biochemistry. Comparisons between related literatures can be enlightening; for instance, it suggests that many agricultural issues related to poor seed vigor could be mitigated if seedsmen adopted maltsters' techniques for enhancing dormancy and post-harvest maturation. Barley ranks as the world's fourth most important cereal, following wheat, rice, and maize. It is the most widely cultivated cereal, thriving in diverse climates—from the equator to 70°N in Scandinavia, and in regions ranging from humid Europe and Japan to the arid Saharan and Asiatic Oases. Barley is sown or harvested somewhere in the world at all times of the year.